Chef Tom: Grilled Beef Salad with Lemongrass Dressing - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Grilled Beef Salad with Lemongrass Dressing

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Grilled Beef Salad with Lemongrass Dressing

1/2 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced shallots
1/4 cup fresh lime juice
2 tablespoons chopped green onions
2 tablespoons chile paste with garlic
1 1/2 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons finely chopped peeled fresh lemongrass

1 (1-pound) flank steak, trimmed
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
cooking spray
2 cups sliced iceberg lettuce
2 cups sliced napa (Chinese) cabbage
1/2 cup chopped tomato
1/2 cup thinly vertically sliced red onion

Prepare grill. To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves. To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.