This was fast and easy, everyone loved it. I used Jalapeno instead of Habanero and a few drops of Sriacha. I did marinate the steak for a few hours in an Asian marinade and that added a nice flavor to the dish and tenderized the beef as well. I will make again and again!!!!
YUM! I used lean top sirloin steak instead of flank. Substituted Jalapeno for Habanero. Pefect! Clean, healthy, and most of all delicious. Added a few drops of Sriracha, just becuase I like Sriracha on just about everything. A great dish also for hosting a dinner event with vegetarian relatives because Tofu would work beautifully! So, M&N, c'mon over.
This was fast and easy to make, but i think if I made it again I would definitly marinate the flank steak overnight as it was a bit on the tough side. Other then that, i thought the flavors were pretty good.
I started this recipe skeptically, since it calls for pre-cutting the flank steak and no marinating it, so I decided right off the bat to adjust it. I used a Cook's Illustrated marinade for and grilled the flank steak, and it tasted wonderful. I should have stopped there.
Despite the fact that I added flavor to the meat, this recipe came out quite bland (just spicy) and had a terrible mushy texture even though I used all fresh ingredients and served it immediately after combining. I have no idea why they called for iceberg lettuce instead of green cabbage, which would have helped the texture.
There's another recipe that would be much better than this if you just substitute the chicken for flank steak, which is what I'll do next time. Look for the Cooking Light Vietnamese Chicken Salad recipe from September 2007 and you'll be much happier. I think the factors that make it so much better are the cabbage instead of iceberg, and the added green onions, carrots, garlic, and peanuts.
Superfast and flavorful. Made to recipe except used a jalapeno instead of habanero, so served with bottle of Sriracha on the table to bring up the heat. Probably should have added a bit of shredded carrot for color.