* Exported from MasterCook * Master Flank Steak Beef & Citrus Salad Recipe By : Dan Bowe, Special to The SF Chronicle Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Romaine lettuce head 3/4 lb Flank steak (thin) -- - marinated, grilled, cooled 2 Navel oranges or other oranges 2 Pink grapefruit 1/2 md Ripe mango 2 tb Fresh lime juice 2 tb Barbecue Sauce (see recipe) 2 tb Rice vinegar 1/2 c Peanut oil -- up to 3/4 c Rice stick noodles 12 Fresh mint leaves -- chopped Wash lettuce, dry, and tear into large, 1 to 2" square pieces. Refrigerate until ready to use. Cut flank steak (with the grain) in half or 3rds to produce pieces no more than 2" wide. Cut these pieces (against the grain) into very thin slices no more than 1/4" thick. Refrigerate until ready to use. Peel oranges and grapefruit, cut in half through the middle, then cut into 1/4" thick slices. Peel mango and cut into 1" pieces. Set aside. Combine lime juice, barbecue sauce and vinegar in a bowl. Whisk in peanut oil to taste. I prefer the lesser amount, as this makes a more pungent dressing. Break noodles into pieces, about 4 to 6" long, and place in large bowl of cold water. Let soften about 15 minutes, then drain very well. To Assemble: Toss noodles with about 2 tb dressing and separate to thinly cover bottom of 4 large plates. Toss romaine with enough dressing to coat, then place on top of noodles. Dress sliced flank steak with enough dressing to generously coat; arrange over lettuce. Top with (undressed) citrus and mango, and sprinkle with torn mint leaves. Yield: 4 Servings Per serving: 475 cal, 18 g protein, 25 g carbs, 37 g fat (8 g sat), 42 mg cholesterol, 127 mg sodium, 5 g fiber - - - - - - - - - - - - - - - - - -