|
Asian Steak
Salad
20-ounce flank
steak or London broil cut
Salt and freshly ground black pepper
1/4 cup peanut oil
1 small head Chinese or Napa cabbage or romaine lettuce, no more
than 1 pound
1 bunch watercress
3 scallions
1 large red bell pepper
3 to 4 ounces shiitake mushrooms, as large as possible
1/3 cup packed cilantro leaves
One 2-inch piece fresh ginger
1 large clove garlic
1 lime 2 tablespoons rice wine vinegar
2 tablespoons Asian fish sauce or soy sauce
1 tablespoon toasted sesame oil
Cayenne pepper to taste
1)Turn on a
gas grill. (Or put a cast iron skillet over high heat on a stove
top.) Season the steak with salt and pepper and brush with 1
tablespoon of the peanut oil. Grill (or pan fry) for 5
minutes on each side for medium rare. Then remove to a cutting
board.
2)Meanwhile,
cut off and discard the bottom inch of the cabbage and remove any
damaged or withered parts from the tops of the leaves. Cut crosswise
into strips 3/8 to 1/2-inch wide. Put into a salad spinner. Cut off
and discard the bottom inch of the watercress stems. Halve the rest
of the watercress crosswise and add to the cabbage. Fill the salad
spinner with water, drain, and spin dry. Wrap the cabbage and
watercress in paper towels to remove excess moisture.
3)While the
greens are drying, trim the ends of the scallions and cut the green
and white parts thinly, crosswise. Cut the top from the bell pepper.
Stand it upright and cut down inside the four walls, separating them
from the center core and seeds. Then cut the walls into thin strips.
Remove and discard the stems from the mushrooms and thinly slice the
mushroom caps. Coarsely chop the cilantro. Put the scallions, bell
pepper, mushrooms, and cilantro in a large serving bowl.
4)Peel and
halve the ginger. Peel the garlic. With the motor running, drop the
ginger and garlic down the chute of a food processor and purée.
Stop the motor and scrape down the sides of the bowl with a rubber
spatula. Juice the lime. Add the lime juice, vinegar, fish sauce,
sesame oil, the remaining peanut oil, and cayenne and salt to taste.
Turn on the processor and mix until the dressing is combined.
5)Cut the
steak in half with the grain. Then cut each half on the diagonal
against the grain into 1/4-inch-thick slices about 2 inches long.
Add the meat and juices to the vegetables. Add the dressing and toss
well.
Serves 4
Per serving: 429 calories, 34 grams protein, 13 grams carbohydrate,
27 grams fat, 7 grams saturated fat, 71 mg cholesterol, 419 mg
sodium.
|
