Warm Flank Steak Salad with Mint and Cilantro
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 8
- 1/4 cup soy sauce
- 2 teaspoons freshly ground pepper
- 1/4 cup minced fresh lemongrass (from 2 stalks)
- One 2 1/2-pound flank steak
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 tablespoon crushed red pepper
- 1/2 teaspoon sugar
- 2 medium shallots, thinly sliced
- 1/2 cup mint leaves
- 1/4 cup cilantro leaves
- 2 teaspoons roasted rice powder (optional; see Note)
- In a large glass baking dish, mix the soy sauce with the pepper and 2 tablespoons of the lemongrass. Add the flank steak and turn to coat. Let stand at room temperature for 30 minutes.
- Light a grill. Grill the flank steak over moderately high heat, turning once, until charred on the outside but still pink within, about 8 minutes. Transfer the steak to a carving board and let stand for 5 minutes. Cut the steak in half lengthwise. Slice the halves across the grain 1/4 inch thick.
- In a large wok or nonreactive skillet, combine the lime juice with the fish sauce, crushed red pepper, sugar and the remaining 2 tablespoons of lemongrass. Cook over moderate heat until hot. Stir in the sliced steak along with 1 tablespoon of the marinade. Add the shallots, mint, cilantro and roasted rice powder, stirring to coat. Transfer the salad to plates and serve.
This steak salad packs a wallop that only a robust, spicy red can match. Try a Shiraz from South Australia, which balances the variety's pepperiness with rich fruit flavors.
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Congratulations to Mei Lin, winner of Top Chef Season 12.