Photo: John Autry; Styling: Cindy Barr
Total Time:
20 Mins
Yield:
4 servings

Make this semi-involved recipe much faster by using the food processor's shredder attachment to shred the cabbage. Omit the fish sauce if you don't care for its flavor.

How to Make It

Step 1

Combine the first 8 ingredients in a food processor, and process until smooth.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steaks evenly on both sides with pepper and salt. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Thinly slice steaks.

Step 3

Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.

Ratings & Reviews

nicolecorsi's Review

CayceCol
May 26, 2011
This recipe concreted my opinion that I am not a fan of cilantro. I would have given this a lower rating, but I think most of my gripe is with I just can't make myself like that herb. I won't make again.

CayceCol's Review

MaryEv
January 20, 2011
This was fantastic! I might marinate the steak next time I cook it, but my seven and three year olds even ate this healthy dish (without the serrano) and loved it.

bostonsmaman's Review

nicolecorsi
September 09, 2010
I so wanted to like this, but it was really weird. It wanted to be a slaw, but it was neither soft nor crunchy, and the flavors were awkward w/ canned oranges, chiles & soy (and I love fish sauce, thai food, etc). The only thing worth eating was the delicious filet mignon steak, which would have texturally paired better w/ a softer bibb lettuce & fresh orange vinaigrette.

MaryEv's Review

Renau2
September 06, 2010
We used skirt steak and it was amazing. Will make again.

Renau2's Review

bostonsmaman
August 30, 2010
This was an excellent dish. This stood by itself for our dinner. The flavors were very good and satisfing. Paired with a glass of syrah. There were only two of us eating this. I made the whole salad and dressing, then served only half split between us and 8 oz of beef tenderloin split been us. Perfect!