Grilled Beef Salad with Lemongrass Dressing Cooking Light, JULY 2004 (Actually it listed the recipe author as Martin Yan... wonder if it's the guy from Yan Can Cook - which was on PBS years ago)
1/2 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced shallots
1/4 cup fresh lime juice
2 tablespoons chopped green onions
2 tablespoons chile paste with garlic
1 1/2 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons finely chopped peeled fresh lemongrass
Salad: 1 (1-pound) flank steak, trimmed
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups sliced iceberg lettuce
2 cups sliced napa (Chinese) cabbage
1/2 cup chopped tomato
1/2 cup thinly vertically sliced red onion
To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.
To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.
Yield: 4 servings (serving size: 1 1/2 cups) NUTRITION PER SERVINGCALORIES 288(37% from fat); FAT 11.7g (sat 5g,mono 4.6g,poly 0.6g); PROTEIN 33g; CHOLESTEROL 76mg; CALCIUM 57mg; SODIUM 1020mg; FIBER 2.1g; IRON 3.9mg; CARBOHYDRATE 11.2gMy Changes: I didn't grill the steak, I broiled it, with kosher salt, fresh cracked pepper, and a little Worcestershire. I didn't use iceberg lettuce & napa cabbage - I used what I had: spring greens, baby lettuce, & arugula. Also, I forgot to get limes today and had to use a lemon instead. I thought it would make a difference, but it really didn't. I liked the tomato in it (Laab doesn't have that) -- it was a really nice break from the spice.