With springtime here the temperatures will start rising to warmer days and with such beautiful clear days who wants to cook after a long day at the office or commute home?
Well this is one of many quick easy salads recipes that can be made in advance, marinated overnight, or cooked on the fly.
Tasty, healthy, fast and easy and fresh!
Note: You can substitute fish sauce for “Hoisin sauce” also for best results make the dressing the day before.
For the Dressing
1/2 cup fresh mint coarsely chopped
1/4 cup fresh cilantro coarsely chopped
1/4 cup shallots sliced thin
1/4 cup fresh lime juice
2 Tbsp green onions, chopped
2 Tbsp chili paste with garlic (Sambal Orek)
1 1/2 Tbsp fish sauce
2 tsp sugar
2 tsp lemon grass peeled and chopped very fine
For the Salad:
1 (1-pound) flank steak, trimmed of excess fat
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup mixed basil leaves, such as sweet basil, Thai basil, lemon basil
2 cups spring mix lettuce
2 Heirloom tomatoes, cut into wedges
1/2 cup red onion sliced thin
1/2 cup english cucumber, sliced thin
Prepare grill: clean off with grill brush and using tongs take a small kitchen towel folded, then soaked in oil, rub across the grates.
Next prepare the dressing and combine ingredients, stirring until sugar
dissolves completely. This can be done the night before.
Take steak and sprinkle with salt and pepper. Place steak on a
grill rack coated with cooking oil; grill 4 minutes on each side for rare or
until desired degree of doneness.
Remove from grill and allow steak to rest for 15 minutes. Once rested cut steak diagonally across the grain into thin slices.
Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.
Ciao~from my beloved BlackBerry, Clarissa 🙂
In case you have never heard of Hoisin Sauce or Sambal Oelek I added photo’s of them both, and they are fairly easy to find in most major grocery stores.