 |
|
|
|
|||
|
Prep Time: 15 minutes, Need to refrigerate overnight, Serves: 4 1 bunch green onions, diced 1 cup cilantro, chopped 1/2 cup mint leaves, chopped 1 cup lime juice 1/3 cup fish sauce 1 Tbsp Asian-style sweet chili sauce 1/2 cup turbinado sugar plastic bag (gallon size) 1 Henry's Market Living resealable 1 1/2 lbs natural sirloin or London broil salt and pepper 2 Tbsp fresh mint 2 Tbsp cilantro 2 Tbsp canola oil 2 Tbsp rice wine vinegar 1 tsp sugar 6 cups organic spring salad mix 1 organic English cucumber, diced 1 cup grape tomatoes, halved Mix together the first 7 ingredients in a plastic bag; set aside. Heat grill or sauté pan over high heat. Sprinkle steak with salt and pepper. Sear steak for 4 to 6 minutes on each side. Remove from pan, allow to rest for 5 minutes. Slice into thin strips, against the grain. Place steak in bag with marinade. Refrigerate over night. Whisk together mint, cilantro oil, vinegar and sugar. Toss together the salad, cucumber and tomatoes. Divide into 4 bowls. Add steak , drizzle with dressing and serve. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||