Recipe by Oxmoor House January 1995


Recipe Summary

6 servings.


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in container of an electric blender; cover and process until smooth. Add lime juice and sugar; cover and process until smooth. Stir in lime zest.

  • Divide mixture in half. Stir Spicy Southwest Chile Oil into one half of sauce mixture. Add shallots, mint, green onions, and gingerroot to remaining half of sauce mixture. Set aside.

  • Sprinkle steak evenly with 1/2 teaspoon pepper and salt. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place steak on rack; grill, covered, 8 minutes on each side or to desired degree of doneness. Remove steak from grill; let stand 5 minutes. Slice steak diagonally across the grain into 1/4-inch-thick slices; cut slices into 1/4-inch-thick strips. Combine steak strips and shallot mixture; cover and chill thoroughly.

  • Combine mixed greens and oil mixture; toss well. Arrange on salad plates; top with steak strip mixture. Sprinkle with cilantro and red pepper.


Oxmoor House Cooking Light Collection

Nutrition Facts

161 calories; calories from fat 32%; fat 5.7g; saturated fat 1.9g; protein 20.2g; carbohydrates 7.2g; cholesterol 55mg; sodium 527mg.