Broiled Beef Slices with Bangkok Salad
Makes 4 servings
Did you know that beef can be just as low in saturated fat and as good for you as chicken? If you choose cuts that have the word loin or round in the name, you have a satisfying meal that is just as healthy as chicken.
Ingredients:
12 ounces lean boneless beef top round steak, trimmed of all visible fat
1/2 teaspoon crushed red-pepper flakes, divided
1/8 teaspoon salt
3 tablespoons fresh lime juice2 tablespoons fish sauce
2 tablespoons olive or canola oil
1 tablespoon sugar
1 garlic clove, crushed through a press
6 cups shredded red and green leaf lettuce, romaine, or mixed greens
1 cup sliced cucumber
1/2 cup thinly sliced sweet white onion
1/2 cup thinly sliced radishes
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint
To Make:
Preheat the broiler. Line a broiler pan with foil and coat the rack with cooking spray. Rub the steak on both sides with 1/4 teaspoon pepper flakes and the salt.
Broil the steak four to six inches from the heat, turning once, for 12 to 15 minutes, depending on thickness, until a thermometer inserted in the center registers 145ฐF for medium-rare. Transfer to a plate. In a large salad bowl, combine the lime juice, fish sauce, oil, sugar, garlic, and the remaining 1/4 teaspoon pepper flakes. Mix with a fork. Spoon 1 tablespoon of the dressing over the steak on the plate; let the steak stand for 10 minutes.
Add the greens, cucumber, onion, radishes, cilantro, and mint to the remaining dressing and toss to mix well. Divide among individual plates.
Cut the steak into thin slices on an angle and arrange on top of the salads. Spoon the steak juices over the top.
From:Denise Astin