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Grilled Beef Salad with Lemongrass Dressing

Karry Hosford
Yield 4 servings (serving size: 1 1/2 cups)

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

Nutrition 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

How to Make It

  1. Prepare grill.

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

  3. 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.