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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Grilled rib eyes are sliced and tossed with mint, lemongrass, chili, and lime juice, then served atop a marinated cabbage mixture in this main-course salad. Ingredients:
8 cups thinly sliced red and/or white cabbage |
5 tablespoons fresh lime juice |
3 tablespoons fish sauce (nam pla) |
2 small (8- to 10-ounce) rib-eye steaks |
2 large shallots, thinly sliced |
1/2 cup chopped green onion tops |
1/3 cup chopped fresh cilantro |
1/3 cup thinly sliced fresh mint |
3 tablespoons minced lemongrass |
1 teaspoon minced seeded thai chile or serrano chile |
Directions:
1. Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes.
2. Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper.
3. Divide cabbage mixture among 4 plates. Top each with beef salad.
4. * Available at Asian markets and many supermarkets.
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