Spicy cabbage salad with chili-rubbed flank steak
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Flank steak |
| 1 | Red bell pepper; seeded and sliced | |
| 1 | Jalapeno; minced fine | |
| ½ | Head cabbage; Napa, sliced | |
| ½ | cup | Fresh basil; chopped |
| ½ | cup | Fresh mint; chopped |
| ½ | cup | Fresh cilantro; chopped |
| ¼ | cup | Cracked black pepper |
| 3 | tablespoons | Kosher salt |
| 3 | Garlic cloves; minced | |
| 1 | small | Ginger root; minced |
| ½ | cup | Fresh lime juice |
| 3 | tablespoons | Fish sauce |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Peanuts; dry-roasted, |
| ; chopped | ||
Directions
DRESSING
Prepare the grill for the direct heat method. Mix the jalapeno, salt and pepper and coat the steak with the mixture. Place the steak on the hot grid using a medium hot fire. Grill for 6-7 minutes per side for medium done.
Assemble the cabbage, bell pepper, basil, mint and cilantro in a large bowl and reserve. In a mixing bowl whisk the garlic, ginger, lime juice, fish sauce, sugar and peanuts until blended. Remove the steak from the grill, let cool for ten minutes prior to slicing against the grain. Top the salad with the sliced steak and pour the dressing over the salad.
Recipe by: Steve Dolinsky of CLTV News Good Eating Converted by MM_Buster v2.0l.