1. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals. Place steak in a self-sealing plastic bag set in a shallow dish. Pour half of the Chile-Herb Dressing (see directions below) over the steak; reserve remaining dressing for salad. Seal bag; turn bag to coat steak. Marinate in the refrigerator for 30 minutes to 1 hour, turning bag once.
2. Meanwhile, for salad, in a covered medium saucepan cook sugar snap peas in a small amount of boiling water for 1 minute; drain. Submerse in ice water to cool quickly; drain. In a large bowl combine the sugar snap peas, Chinese cabbage, carrots, soybeans, radishes, bell pepper strips, cilantro, and the green onions. Add remaining Chile-Herb Dressing; toss to coat. Cover and chill until serving time.
3. Drain steak, discarding marinade. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until desired doneness (145?F for medium-rare doneness or 160?F for medium doneness), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.) To serve, thinly slice steak across the grain.
4. Serve steak slices with the chilled salad. Sprinkle with peanuts.
Chile-Herb Dressing: In a screw-top jar combine soy sauce, rice vinegar, grated fresh ginger, serrano chile peppers, basil, mint, cilantro, garlic, and toasted sesame oil. Cover and shake well.
*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (158g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 30 (44%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 15.7mg||1 %|
|Potassium 679.7mg||18 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 5.6g|
|Protein 3.5g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 68
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