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Ingredients Jump to Instructions ↓

  1. Dressing :

  2. 1/3 cup fresh lime juice (about 3 limes)

  3. 1 1/2 tablespoons brown sugar

  4. 1 tablespoon grated peeled fresh ginger

  5. 1 tablespoon Thai fish sauce

  6. 1 to 2 teaspoons chile paste with garlic

  7. Steak :

  8. Cooking spray

  9. 1 (1 1/2-pound) flank steak, trimmed

  10. 1 tablespoon cracked black pepper

  11. Salad :

  12. 3 cups trimmed watercress (about 2 bunches)

  13. 1 cup thinly sliced red cabbage

  14. 1 cup loosely packed fresh basil leaves

  15. 1 cup loosely packed fresh mint leaves

  16. 1/2 cup loosely packed fresh cilantro leaves

  17. 1/2 cup julienne-cut carrot

  18. 2 tablespoons finely chopped unsalted, dry-roasted peanuts

  19. Get more recipes at MyRecipes.com

Instructions Jump to Ingredients ↑

  1. To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.

  2. To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper.

  3. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness.

  4. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes.

  5. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.

  6. To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl.

  7. Drizzle with remaining dressing, and toss well.

  8. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.

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