Prepare the grill for the direct heat method. Mix the jalapeno, salt and pepper and coat the steak with the mixture. Place the steak on the hot grid using a medium hot fire. Grill for 6-7 minutes per side for medium done. Assemble the cabbage, bell pepper, basil, mint and cilantro in a large bowl and reserve. In a mixing bowl whisk the garlic, ginger, lime juice, fish sauce, sugar and peanuts until blended. Remove the steak from the grill, let cool for ten minutes prior to slicing against the grain. Top the salad with the sliced steak and pour the dressing over the salad. Recipe by: Steve Dolinsky of CLTV News Good Eating
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 4|
|Calories from Fat: 182 (32%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 78.4mg||24 %|
|Sodium 3882.7mg||134 %|
|Potassium 1452.9mg||38 %|
|Total Carbohydrate 46.6g||14 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 39.3g|
|Protein 53.7g||77 %|
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Calories per serving: 576
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