
Send a Meal BlogWednesday, June 08 2011
Ingredients
1/4 cup soy sauce 2 teaspoons freshly ground pepper 1/4 cup minced fresh lemongrass, (from 2 stalks) 1 2 1/2-pound flank steak 3 tablespoons fresh lime juice 2 tablespoons Asian fish sauce 1 tablespoon crushed red pepper 1/2 teaspoon sugar 2 medium shallots, (thinly sliced ) 1/2 cup mint leaves 1/4 cup cilantro leaves 2 teaspoons roasted rice powder, optional Directions 1. In a large glass baking dish, mix the soy sauce with the pepper and 2 tablespoons of the lemongrass. Add the flank steak and turn to coat. Let stand at room temperature for 30 minutes. 2. Light a grill. Grill the flank steak over moderately high heat, turning once, until charred on the outside but still pink within, about 8 minutes. Transfer the steak to a carving board and let stand for 5 minutes. Cut the steak in half lengthwise. Slice the halves across the grain 1/4 inch thick. 3. In a large wok or nonreactive skillet, combine the lime juice with the fish sauce, crushed red pepper, sugar, and the remaining 2 tablespoons of lemongrass. Cook over moderate heat until hot. Stir in the sliced steak along with 1 tablespoon of the marinade. Add the shallots, mint, cilantro, and roasted rice powder, stirring to coat. Transfer the salad to plates and serve. Comments:
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