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Name: Spicy Cabbage Salad with Chili-Rubbed Flank Steak
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Fresh lime juice; 2 lb Flank steak; 2 tb Peanuts dry-roasted and chopped; 1/2 c Fresh basil chopped; 1/2 c Fresh mint chopped; 1/4 c Cracked black pepper; 3 tb Kosher salt; 1 sm Ginger root minced; 3 tb Sugar; 1/2 c Fresh cilantro chopped; 1/2 Head cabbage, Napa sliced; 3 tb Fish sauce; 1 Jalapeno minced fine; ; chopped; 3 Garlic minced; 1 Red bell pepper seeded and

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INGREDIENTS

1/2 c Fresh lime juice
2 lb Flank steak
2 tb Peanuts ; dry-roasted and chopped
1/2 c Fresh basil ; chopped
1/2 c Fresh mint ; chopped
1/4 c Cracked black pepper
3 tb Kosher salt
1 sm Ginger root ; minced
3 tb Sugar
1/2 c Fresh cilantro ; chopped
1/2 Head cabbage, Napa ; sliced
3 tb Fish sauce
1 Jalapeno ; minced fine
; chopped
DRESSING
3 Garlic ; minced
1 Red bell pepper ; seeded and

Servings

INSTRUCTIONS

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

NOTES

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Spicy Cabbage Salad with Chili-Rubbed Flank Steak

1/2 c Fresh lime juice
2 lb Flank steak
2 tb Peanuts dry-roasted and chopped
1/2 c Fresh basil chopped
1/2 c Fresh mint chopped
1/4 c Cracked black pepper
3 tb Kosher salt
1 sm Ginger root minced
3 tb Sugar
1/2 c Fresh cilantro chopped
1/2 Head cabbage, Napa sliced
3 tb Fish sauce
1 Jalapeno minced fine
 ; chopped
 DRESSING
3 Garlic minced
1 Red bell pepper seeded and

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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Nutrition

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Serving Size: 1 Serving (551g)
Recipe Makes: 4

Calories: 576
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 576

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