Mike Garten
This flavor-packed salad and steak duo makes for the ultimate gluten-free dinner.
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Cal/Serv:
415
Yields:
4
servings
Total Time:
0
hours
35
mins
lb.
hanger steak or skirt steak, skirt steak cut crosswise into 4 pieces
small red chile, thinly sliced
lb.
carrots, peeled into ribbons
lb.
radishes, thinly sliced
Persian cucumber, peeled into ribbons
scallions, cut into matchsticks
tbsp.
mint leaves, torn if large
tbsp.
roasted peanuts, crushed
- In small bowl, combine fish sauce and brown sugar, stirring to dissolve sugar. Transfer 1 tablespoon mixture to large bowl and set aside.
- Heat oil in large skillet on medium. Season steak with 1/2 teaspoon each salt and pepper and cook, brushing with fish sauce mixture frequently and turning occasionally, until browned on all sides and at desired doneness, 12 minutes total for medium-rare. Transfer to cutting board and let rest at least 5 minutes before slicing.
- To large bowl with remaining fish sauce mixture, add rice vinegar, chile and 1/4 teaspoon salt, stirring to dissolve salt. Toss with carrots, radishes and cucumber until evenly coated, then fold in scallions and mint. Serve with steak, sprinkled with peanuts.
Nutritional Information (per serving): About 415 calories, 21.5 g fat (6.5 g saturated), 36 g protein, 1,140 mg sodium, 23 g carb, 6 g fiber
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Source : Goodhousekeeping
