2 Thai, hot red, or serrano chiles, seeded and minced
1 (1-pound) flank steak
1/4 teaspoon salt
1/8 teaspoon black pepper
6 cups torn romaine lettuce
1 3/4 cups quartered cherry tomatoes
1 cup thinly sliced red onion, separated into rings
1/4 cup coarsely chopped fresh mint
2 tablespoons sliced peeled fresh lemon grass
How to Make It
To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk.
Prepare grill or broiler.
Sprinkle both sides of steak with salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.
Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat.
This salad is awesome! The dressing alone is awesome! I made this a few times now and every time my hubby rants about it. I never have lemongrass on hand so I leave it out. I don't know if it makes a big difference or not. Be sure not to over cook the beef, 5 or six minutes on each side works out fine on my grill. I think I may just turn this salad into a sandwich on ciabatta some day. Seriously, you need to try this. There are so many flavors going on it makes your mouth sing.
This was very good. I cut the amount of lime juice in half for personal preference. I wasn't sure about adding the lemongrass, but it was definitely worth putting in. I used cilantro instead of mint since I didn't have any, used half cabbage and half romaine and left out the tomatoes. Next time I will add shredded carrots. Very tasty.
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