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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Very simple, very delicious. A Recipe of the Week from the Chicago Tribune. Ingredients:
2 limes, juice of |
1 lime, quartered |
2 -4 tablespoons fish sauce |
2 tablespoons brown sugar |
2 tablespoons soy sauce |
1/4 cup olive oil |
1 lb top sirloin steak |
2 green onions, green part only, chopped |
1 cup fresh cilantro, chopped |
1 cup carrot, shredded |
1 mango, peeled, pitted, diced |
1 red onion, small, thinly sliced |
1 head bibb lettuce, loosely torn |
Directions:
1. Whisk together lime juice, fish sauce, brown sugar, soy sauce and olive oil in a medium bowl. Place steak in a food storage bag with half of the marinade or non-reactive bowl with cover. Marinate 30 minutes. Reserve remaining marinade in a small bowl; refrigerate.
2. Heat grill pan over high heat. Remove steak from marinade. Cook, turning once, until desired degree of doneness, about 5-6 minutes on each side for medium. Transfer to a cutting board; cover loosely with aluminum foil. Let rest 5 minutes.
3. Slice steak across the grain into strips about 1/2 inch wide; set aside.
4. Toss green onions, cilantro, carrots, mango, red onion and lettuce in a large bowl; add reserved dressing (marinade)and toss.
5. Divide salad mixture among four plates. Top each with steak slices; garnish with lime wedges.
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