18 INGREDIENTS • 10 STEPS • 35MINS

Thai It Up Grilled Steak Salad

Name: Thai It Up Grilled Steak Salad
Total time: PT2100.0S
Yield: 2
Ingredients: 0.5 ounce Fresh Ginger; 0.25 ounce Fresh Basil; 0.25 ounce Fresh Mint; 0.25 ounce Fresh Cilantro; 1/2 Red Bell Pepper; 1 Mini Cucumber; 1 Lime; 2 tablespoon Honey; 1 tablespoon Fish Sauce; 2 teaspoon Sambal; 14 ounce Flank Steak; 5 ounce Vermicelli Noodles; 2 ounce Arugula; 2 ounce Red Cabbage; 2 tablespoon Cashew Nuts; 2 tablespoon Olive Oil; to taste Salt; to taste Ground Black Pepper

Recipe

"In this salad, a little beef goes a long way. The headliners here are the veggies and the dressing." - Rebecca Katz

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"In this salad, a little beef goes a long way. The headliners here are the veggies and the dressing." - Rebecca Katz

Chef'd

Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!

35MINS

Total Time

Ingredients

Servings

2

us / metric

2 1/3 Tbsp

Fresh Ginger

3 1/3 Tbsp

Fresh Basil

9 g

Fresh Mint

3 Tbsp

Fresh Cilantro

1/2

Red Bell Pepper

1

Mini Cucumber

1

Lime

2 Tbsp

Honey

1 Tbsp

Fish Sauce

2 tsp

Sambal

395 g

Flank Steak

140 g

Vermicelli Noodles

55 g

Arugula

55 g

Red Cabbage, shredded

2 Tbsp

Cashew Nuts

2 Tbsp

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

Nutrition Per Serving

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Calories

875

Fat

35.9 g

Protein

53.0 g

Carbs

86.5 g

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Cooking Instructions

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step 1

Heat grill to high. Peel and finely chop the Fresh Ginger (2 1/3 Tbsp), Fresh Basil (3 1/3 Tbsp), Fresh Mint (9 g), and Fresh Cilantro (3 Tbsp). Slice Red Bell Pepper (1/2) into strips. Cut Mini Cucumber (1) into 1/2 inch half moons.

step 2

To make the dressing, zest and juice the Lime (1) into a bowl. Whisk in Honey (2 Tbsp), ginger, Fish Sauce (1 Tbsp) and Sambal (2 tsp).

step 3

Pat dry Flank Steak (395 g). Place the steak in a large bowl and add Olive Oil (2 Tbsp) and Salt (to taste) and Ground Black Pepper (to taste). Mix until combined. Add half of the dressing into the bowl and mix until well coated.

step 4

Boil 8 cups of water in a pot over high heat. Add half of the Vermicelli Noodles (140 g). Stir and cook for 5 minutes or until the noodles are tender.

step 5

Drain and rinse very well with cold water for 1 minute until noodles are cold and starch is rinsed away; place in a large bowl with 1 tablespoon of dressing.

step 6

Place the flank steak on the hottest side of the grill and cook on each side for 2 minutes.

step 7

Give the steak a quarter-turn on the grill to create cross-hatch grill marks and sear for an additional 2 minutes. Remove from heat and set aside to rest.

step 8

In the bowl with the noodles, add Arugula (55 g), Red Cabbage (55 g), Basil, Cilantro, Mint, Red Pepper, mini cucumber and remaining dressing. Toss to combine.

step 9

Slice the steak into 1/4 slices against the grain.

step 10

In the center of two plates place the salad mixture. Top with steak slices and garnish with Cashew Nuts (2 Tbsp). Serve and enjoy!

Thai It Up Grilled Steak Salad

35MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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