Warm Flank Steak Salad With Mint And Cilantro

Name: Warm Flank Steak Salad With Mint And Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 2 teaspoons freshly ground pepper; 1/4 cup minced fresh lemongrass, from 2 stalks; 3 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 shallots, thinly sliced; 1/2 cup mint leaves; 1/4 cup cilantro leaves; 2 teaspoons roasted rice powder, optional; see Note

Servings: persons

1/4 cup soy sauce
2 teaspoons freshly ground pepper
1/4 cup minced fresh lemongrass, from 2 stalks
3 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 shallots, thinly sliced
1/2 cup mint leaves
1/4 cup cilantro leaves
2 teaspoons roasted rice powder, optional; see Note

1
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.
2
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.
3
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.

270

kcal

Calories

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cup soy sauce, 2 teaspoons freshly ground pepper, 1/4 cup minced fresh lemongrass, from 2 stalks, 3 1/2-pound flank steak, and more.

Yes, Warm Flank Steak Salad With Mint And Cilantro 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!