- 31 mins
- 31 mins
Ingredients
- Dressing:
- 1/3 c fresh lime juice
- 1 1/2 tbsp brown sugar
- 1 tbsp grated peeled fresh ginger
- 1 tbsp fish sauce
- 1-2 tsp chile paste with garlic
- Steak:
- Cooking spray
- 1 1 1/2 lb flank steak, trimmed
- 1 tbsp black pepper
- Salad:
- 3 c trimmed watercress
- 1 c thinly sliced red cabbage
- 1 c loosely packed fresh basil leaves
- 1 c loosely packed fresh mint leaves
- 1/2 c loosely packed fresh cilantro leaves
- 1/2 c julienne cut carrot
- 2 tbsp finely chopped unsalted dry roasted peanuts
Preparation
Step 1
To prepare dressing, combine the first 5 ingredients in a small bowl, and stir well with a whisk.
To prepare the steak, heat a large nonstick skillet or a grill pan coated with cooking spray over medium high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 mins. Cut steak diagonally across the grain into slices. Place steak in a bowl. Drizzle with half of the dressing. Toss well.
To prepare the salad, combine the watercress and next 5 ingredients in a large bowl. Drizzle with remaining dressing, toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with peanuts.