Seems all my cookouts this summer end up with a seasoned grilled flank steak. Which means all those days after turned out this fine main course salad, first inspired by the guilt-free pages at Cooking Light mag. One hunk of manly meathood – two meals.
Basil Beef Salad
3 T lower-sodium soy sauce
2 T rice vinegar
2 T minced fresh lemongrass
1 T dark sesame oil
2 t fish sauce
2 t chile paste (such as Huy Fong sambal oelek)
1 1/2 c loosely packed fresh basil leaves
1 c thinly sliced English cucumber
3 large ripe heirloom tomatoes, cut into wedges
2 medium shallots, thinly sliced
- Dressing – Combine soy sauce and next 5 ingredients (through sambal), stirring well.
- Steak – Season with salt and pepper or your favorite kicked-up meat rub. Grill to your desired doneness, but if using the next day, be sure to leave it more red than pink in center. After grilling and before serving, wrap the steak in foil and let it rest for 10-15 to let the juices settle back into the meat. Slice ever so thinly across the grain. For next day use, zap the slices in the microwave for 20-30 seconds to bring to room temperature and let the meat juice up again.
- Salad – Combine basil and remaining ingredients. Drizzle dressing mixture over basil mixture; toss gently. Divide salad mixture evenly among 4 plates; divide beef evenly among salads.
recipe inspired by Cooking Light and provided by your friends at crunchtimefood.com