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- 1/4 C reduced sodium soy sauce
- 1/4 C freshly squeezed lime juice
- 1/4 C water
- 2 tbsp. sugar
- 1 tbsp. minced garlic
- 2 tsp. chile paste
- 1/2 lb. flank steak
- 6 C blended greens
- 1 C sliced fresh basil
- 1 C chopped fresh cilantro
- 2 lg red onions, thinly sliced (about 2 c)
- 2 lg seedless cucumbers, with peel, julienned (about 4 c)
- 4 med carrots, julienned (about 2 c)
- 2 tbsp. chopped dry roasted, unsalted peanuts
Directions
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- Step 1Sprint together soy sauce, lime juice, water, sugar, garlic, and chile paste in medium bowl. Pour 3 tablespoons into resealable plastic gather. Quilt and kick back last dressing for salad. Add steak to gather, seal, and switch to coat. Relax 30 minutes.
- Step 2Warmth grill or broiler to medium high. Grill steak 8 to 10 minutes, turning once, for medium uncommon. (Thermometer must smooth register 145°F.) Let relaxation 5 minutes and nick thinly at an angle, across the grain.
- Step 3Toss together greens, basil, and cilantro in extensive bowl. Evenly divide amongst 4 plates. Sprinkle with onions, cucumbers, and carrots. Top with steak, drizzle with dressing, and sprinkle with peanuts.
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