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Master Flank Steak Beef& Citrus Salad
* Exported from MasterCook *
Master Flank Steak Beef & Citrus Salad
Recipe By : By: DAN BOWE, Special to The SF Chronicle
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 head romaine lettuce
1 marinated -- thin flank steak
(about 3/4 pound), grilled, cooled
2 navel oranges -- or other oranges
2 pink grapefruit
1/2 medium-size ripe mango
2 tablespoons fresh lime juice
2 tablespoons Barbecue Sauce (see recipe)
2 tablespoons rice vinegar
1/2 cup peanut oil -- (1/2 to 3/4)
Rice stick noodles
12 fresh mint leaves -- torn into smaller
pieces
INSTRUCTIONS: Wash lettuce, dry, and tear into large (1- to 2-inch square)
pieces. Refrigerate until ready to use.
Cut flank steak (with the grain) in half or thirds to produce pieces no more
than 2 inches wide. Cut these pieces (against the grain) into very thin slices
no more than 1/4 inch thick. Refrigerate until ready to use.
Peel oranges and grapefruit, cut in half through the middle, then cut into
1/4-inch thick slices.
Peel mango and cut into 1-inch pieces. Set aside.
Combine lime juice, barbecue sauce and vinegar in a bowl. Whisk in peanut oil
to taste (I prefer the lesser amount, as this makes a more pungent dressing).
Break noodles into pieces, about 4 to 6 inches long, and place in large bowl
of cold water. Let soften about 15 minutes, then drain very well.
To assemble: Toss noodles with about 2 tablespoons dressing and separate to
thinly cover bottom of 4 large plates. Toss romaine with enough dressing to
coat, then place on top of noodles. Dress sliced flank steak with enough
dressing to generously coat; arrange over lettuce. Top with (undressed) citrus
and mango, and sprinkle with torn mint leaves.
Serves 4.
PER SERVING: 475 calories, 18 g protein, 25 g carbohydrate, 37 g fat (8 g
saturated), 42 mg cholesterol, 127 mg sodium, 5 g fiber.
By: DAN BOWE, Special to The SF Chronicle
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