- Found this recipe in the May 2013 edition of Cooking Light and we made it for dinner tonight. It was delicious!! Great flavors. Served it with the wonton crisps as suggested in the magazine. Definitely would make it again.
- Pretty much followed the recipe. I used the freeze dried cilantro in place of fresh and skipped the mint and cilantro leaves in the salad. I bought ball tip steak at the suggestion of the meat guy and it was good- not too chewy- just like I like it. :)
- Ingredients for Steak Marinade and Salad
- 1/4 cup chopped fresh cilantro
- 5 teaspoons sugar, divided
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 tablespoon fish sauce
- 1 tablespoon lower-sodium soy sauce
- 1 (1-pound) flank steak, trimmed
- Cooking spray
- 3 tablespoons lime juice
- 2 tablespoons water
- 1 tablespoon reduced-fat peanut butter
- 1/2 teaspoon crushed red pepper
- 3 cups shredded romaine lettuce
- 2 cups shredded green cabbage
- 1/2 cup mint leaves
- 1/2 cup cilantro leaves
- 1/4 cup thinly sliced green onions
- 1 mango, peeled and diced
Preparation
- 1. Preheat grill to medium-high heat.
- 2. Combine chopped cilantro, 1 tablespoon sugar, and next 4 ingredients (through soy sauce) in a large zip-top plastic bag. Add beef; let stand 15 minutes. Remove beef from marinade; reserve marinade.
- 3. Place beef on grill rack coated with cooking spray. Drizzle with reserved marinade. Grill 5 minutes on each side or until desired degree of doneness. Remove from grill; cover with foil. Let stand 5 minutes; cut across grain into thin slices.
- 4. Combine lime juice, 2 tablespoons water, peanut butter, remaining 2 teaspoons sugar, and pepper in a large bowl; stir with a whisk. Add lettuce and next 4 ingredients; toss to coat. Divide salad evenly among 4 plates; top evenly with mango. Serve with beef.
Nutritional Information
Amount per serving
- Calories: 285
- Fat: 8.4g
- Saturated fat: 2.8g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.4g
- Protein: 28g
- Carbohydrate: 26.4g
- Fiber: 3.8g
- Cholesterol: 70mg
- Iron: 2.9mg
- Sodium: 489mg
- Calcium: 81mg
Ingredients for the Wonton Crisps
- 6 wonton wrappers
- Cooking spray
- 1 1/2 teaspoons dark sesame oil
- 2 teaspoons sesame seeds
- 1/8 teaspoon salt
Preparation
- Preheat oven to 425°. Cut wonton wrappers in half diagonally. Arrange triangles in a single layer on a baking sheet coated with cooking spray. Brush evenly with dark sesame oil. Sprinkle evenly with sesame seeds and salt. Bake at 425° for 4 minutes or until browned.
Nutritional Information
Amount per serving
- Calories: 60
- Fat: 2.8g
- Saturated fat: 0.4g
- Sodium: 143mg
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