Contributed by: News Canada
(NC) - This recipe, will fulfil your Thai take-out craving, with the added benefits of protein, fibre and vitamins.
In bowl, whisk together chili sauce, peanut oil, ginger, peanut butter, garlic, chili, coriander, lime rind and juice. Set aside 1/4 cup (50 mL) for salad dressing; cover and refrigerate.
In shallow glass baking dish, pour remaining mixture over steak; turn steak to completely coat. Cover dish and marinate in refrigerator for at least 6 hours or overnight.
Preheat barbecue to medium-high heat.
Remove steak from marinade and discard any marinade left in dish. Season steak with salt and pepper. Place on greased grill. Cook to your liking: 3 minutes per side for medium-rare, 5 minutes for medium and 6 to 7 minutes for medium-well to well done. Allow steak to rest for 5 minutes.
Meanwhile, in a large bowl whisk together reserved dressing and red wine vinegar. Add greens and yellow pepper to bowl; toss to coat. Lightly season with salt and pepper and transfer to serving platter.
Slice steak thinly and fan slices around salad. Sprinkle with peanuts and cherry tomatoes and serve.
*The Peanut Bureau of Canada is the Canadian information office of the American Peanut Council
Serving Size: Makes 2 Servings
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