Chef Tom: Grilled Beef Salad with Lemongrass Dressing
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
Salad 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.