Spicy cabbage salad with chili-rubbed flank steak

 
             Spicy Cabbage Salad With Chili-Rubbed Flank Steak
 
 Recipe By     : Akron Beacon Journal  September 2, 1998
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***DRESSING***
    3      large   clove  garlic -- minced
    1      piece         fresh ginger -- minced (1-inch)
      1/2  cup           fresh lime juice
    3      tablespoons   sugar
    3      tablespoons   fish sauce or vegetable oil
    2      tablespoons   roasted unsalted peanuts -- finely chopped
                         ***SALAD***
    1                    fresh chili pepper or more to taste
      1/4  cup           cracked white or black pepper
    3      tablespoons   kosher salt
    2      pounds        flank steak or top round
      1/2  head          napa cabbage -- coarsely chopped
    1                    red bell pepper -- cut into thin
                         -- Strips
      1/2  cup           loosely packed basil leaves
      1/2  cup           cilantro leaves
      1/2  cup           mint leaves
 
 Prepare grill.  Whisk together all dressing ingredients in small bowl; set
 aside.
 
 Combine chili pepper, cracked pepper and salt in second small bowl.  Mix
 well.  Rub both sides of steak with chili mixture, pressing down into meat.
  Grill steak 6 minutes; turn and grill to desired doneness, 4 to 6 minutes.
  Remove from grill and set aside.
 
 Combine cabbage, bell pepper, basil, cilantro and mint in large serving
 bowl.  Slice steak across grain into very thin strips.  Cut strips into
 bite-size pieces; add to cabbage.
 
 Stir dressing; add enough to moisten ingredients.  Toss to coat.
 
 Converted by MC_Buster.
 
 
 
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