| 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 |
tb |
Kosher salt |
| 3 |
|
Garlic cloves; minced |
| 1 |
sm |
Ginger root; minced |
| 1/2 |
c |
Fresh lime juice |
| 3 |
tb |
Fish sauce |
| 3 |
tb |
Sugar |
| 2 |
tb |
Peanuts; dry-roasted, |
|
|
; chopped |
INSTRUCTIONS
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
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