Dress it sweet and tangy
This cool veggie salad has a load of beef flank steak that’s
seasoned just right to refresh your palette. Here’s the recipe:
What you will need:
1 cast-iron skillet
1 large salad bowl. glass1 medium-sized bowl, glass
1 cutting board
Plastic wrap
Non-stick cooking spray
2 cups broccolini, chopped into bite-sized
pieces
Juice of 2 lemons
1 small yellow onion, thinly sliced into bite-sized pieces
1 large cucumber, seeded and chopped into small pieces
3 tablespoons fish sauce
1 flank steak cut, 1– 1 ½ lbs
½ habanero pepper, minced
1 tablespoon granulated sugar
1/3 cup fresh cilantro, coarsely chopped
Pinch of salt and pepper
Cooking & Directions:
Heat skillet on medium-high heat until hot. Spray pan’s
cooking surface with non-stick cooking spray. Season flank steak on both
sides with salt and pepper. Place flank steak cut in pan. Allow
meat to brown and sear on each side but do not cook meat until well done.
Remove steak and set aside to rest. Next, combine broccolini, cucumber,
onion, and cilantro in mixing bowl. Toss well and set aside.
Carefully shred or thinly slice the flank steak on cutting
board. Combine fish sauce, lemon juice, habanero, and sugar in
medium-sized bowl. Mix well. Add beef to lemon juice mixture and
toss well so that meat can absorb flavors. In fact, let meat marinade for
at least 15 - 20 minutes in sugar solution.
Now, add ingredients in medium-sized bowl to larger bowl of
veggies. Toss well. Cover salad with plastic wrap and chill for at
least 3 hours. Serve chilled.
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