Prep Time: 15 minutes
Start to Finish: 45 minutes (plus overnight marinating)
Makes 4 servings, 2 cups each (2 for dinner servings)
Start to Finish: 45 minutes (plus overnight marinating)
Makes 4 servings, 2 cups each (2 for dinner servings)
230 calories per serving1 pound sirloin steak, trimmed of visible fat
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground pepper
2 scallions, cut into 1-inch pieces
zest of l lime
3 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
4 cups torn frisee or curly endive
2 cups torn red leaf lettuce
2 tablespoons chopped fresh mint
2 tablespoons untoasted sesame oil1. Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a a baking sheet, turning once, 14 – 16 minutes for medium-rare to medium respectively. Let rest on a cutting board for 5 minutes.2. Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish (I use a plastic resealable container.) Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover and refrigerate overnight,3, Place frisee or endive, lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss and serve.
1/2 teaspoon freshly ground pepper
2 scallions, cut into 1-inch pieces
zest of l lime
3 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
4 cups torn frisee or curly endive
2 cups torn red leaf lettuce
2 tablespoons chopped fresh mint
2 tablespoons untoasted sesame oil1. Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a a baking sheet, turning once, 14 – 16 minutes for medium-rare to medium respectively. Let rest on a cutting board for 5 minutes.2. Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish (I use a plastic resealable container.) Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover and refrigerate overnight,3, Place frisee or endive, lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss and serve.
I got this recipe in 2005 from Eating Well. I have made it several times; obviously, we like it. It’s a great light lunch or supper. I suggest making it as directed then varying the greens and heat to suit your tastes. Enjoy!
