Spicy Cabbage Salad With Chili-rubbed Flank Steak
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Barbecue ma, Barbman1 | 4 | Servings | |
INGREDIENTS
| 2 | lb | Flank steak |
| 1 | Red bell pepper, seeded and | |
| sliced | ||
| 1 | Jalapeno, minced fine | |
| 1/2 | Head cabbage, Napa sliced | |
| 1/2 | c | Fresh basil, chopped |
| 1/2 | c | Fresh mint, chopped |
| 1/2 | c | Fresh cilantro, chopped |
| 1/4 | c | Cracked black pepper |
| 3 | T | Kosher salt |
| 3 | Garlic cloves, minced | |
| 1 | Ginger root, minced | |
| 1/2 | c | Fresh lime juice |
| 3 | T | Fish sauce |
| 3 | T | Sugar |
| 2 | T | Peanuts, dry-roasted |
| chopped |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 562
Calories From Fat: 194
Total Fat: 21.7g
Cholesterol: 179.2mg
Sodium: 4547.9mg
Potassium: 1375.8mg
Carbohydrates: 23.7g
Fiber: 7.2g
Sugar: 12.2g
Protein: 68.9g