Butterflied Steaks With Cucumber And Asparagus Sala

Name: Butterflied Steaks With Cucumber And Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz thin egg noodles; 6 None lamb steaks, butterflied; None None FOR THE THAI DIPPING SAUCE; 3 None fresh long red chili peppers; 3 None fresh small red Thai chili peppers; 1 piece (3/4 inch) fresh ginger, grated; 1 None shallot, quartered; 2 cloves garlic, quartered; 1/3 cup lime juice; 2 tbsp fish sauce; 1/4 cup finely chopped roasted unsalted peanuts; 1 tbsp finely chopped fresh cilantro; None None FOR THE CUCUMBER AND ASPARAGUS SALAD; 1 lb asparagus, trimmed and cut into 3/4-inch lengths; 1 large cucumber, seeded and thinly sliced; 1/2 cup firmly packed fresh cilantro leaves; 1/2 cup flaked coconut, toasted; 1 tbsp peanut oil

Servings: persons

14 oz thin egg noodles
6 None lamb steaks, butterflied
None None FOR THE THAI DIPPING SAUCE
3 None fresh long red chili peppers
3 None fresh small red Thai chili peppers
1 piece (3/4 inch) fresh ginger, grated
1 None shallot, quartered
2 cloves garlic, quartered
1/3 cup lime juice
2 tbsp fish sauce
1/4 cup finely chopped roasted unsalted peanuts
1 tbsp finely chopped fresh cilantro
None None FOR THE CUCUMBER AND ASPARAGUS SALAD
1 lb asparagus, trimmed and cut into 3/4-inch lengths
1 large cucumber, seeded and thinly sliced
1/2 cup firmly packed fresh cilantro leaves
1/2 cup flaked coconut, toasted
1 tbsp peanut oil

1
For the dipping sauce, blend or process chili peppers, ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture is finely chopped. Stir in nuts and cilantro.
2
For the cucumber and asparagus salad, boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain. Combine asparagus and remaining ingredients in medium bowl; toss gently.
3
Place noodles in large heatproof bowl; cover with boiling water. Let stand until just tender; drain. Stir in 2 tbsp of the dipping sauce.
4
Meanwhile, cook steaks on heated oiled grill pan (or on the grill), in batches, until browned on both sides and cooked to desired doneness. Slice lamb thickly.
5
Divide noodles among serving dishes. Serve with lamb, salad and individual bowls of dipping sauce.

1625

kcal

Calories

130

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 14 oz thin egg noodles, 6 None lamb steaks, butterflied, None None FOR THE THAI DIPPING SAUCE, 3 None fresh long red chili peppers, and more.

Yes, Butterflied Steaks With Cucumber And Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Butterflied Steaks With Cucumber And Asparagus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions