Grilled Beef Salad with Lemongrass Dressing

Grilled Beef Salad with Lemongrass Dressing Recipe
Karry Hosford

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 288
Caloriesfromfat 37 %
Fat 11.7 g
Satfat 5 g
Monofat 4.6 g
Polyfat 0.6 g
Protein 33 g
Carbohydrate 11.2 g
Fiber 2.1 g
Cholesterol 76 mg
Iron 3.9 mg
Sodium 1020 mg
Calcium 57 mg

Ingredients

Dressing:
1/2 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced shallots
1/4 cup fresh lime juice
2 tablespoons chopped green onions
2 tablespoons chile paste with garlic
1 1/2 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons finely chopped peeled fresh lemongrass
Salad:
1 (1-pound) flank steak, trimmed
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
2 cups sliced iceberg lettuce
2 cups sliced napa (Chinese) cabbage
1/2 cup chopped tomato
1/2 cup thinly vertically sliced red onion

Preparation

Prepare grill.

To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.

To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.

Note:

Martin Yan,

July 2004
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