Subj : 100 Easy Dinners - 71
To   : All
From : Dave Drum
Date : Fri Dec 06 2024 06:14 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet & Salty Grilled Steak w/Cucumber Salad
 Categories: Beef, Vegetables, Chilies, Rice, Citrus
      Yield: 5 servings
 
    1/2 c  Fish sauce
      1 tb Packed lime zest
    1/3 c  Fresh lime juice
      2 tb Dark brown sugar
      2 cl Garlic; grated or minced
      1 lg Jalapeno; seeded, minced
  1 1/2 lb Flank steak
      1 sm Seedless English cucumber;
           - thin sliced
      1 lg Bunch of radishes, thin
           - sliced
      4    Scallions; thin sliced
      1 ts Oil (opt)
           Cooked rice noodles or rice;
           - to serve (opt)
           Sesame seeds or crushed
           - roasted peanuts; to serve
           - (opt)
           Fresh mint leaves or
           - cilantro; to serve (opt)
 
  In a small bowl, combine the fish sauce, lime zest, lime
  juice, brown sugar, garlic and jalapeño. Pour 1/2 of the
  mixture over the flank steak and let marinate at room
  temperature for at least 30 minutes (or refrigerate for
  up to 24 hours). Let meat come to room temperature
  before cooking if necessary.
  
  Combine the cucumber, radishes and scallions. Pour in
  just enough of the marinade sauce to coat.
  
  Light the grill or heat the broiler to high. Pat steak
  dry with paper towels.
  
  If grilling, cook until done to taste, about 3 minutes
  per side for rare. If broiling, heat a 10-inch skillet
  over high heat for 5 minutes. Add oil to pan and sear
  the meat for 2 minutes. Flip meat and immediately
  transfer pan directly to top shelf of oven and broil for
  2 to 3 minutes for rare, or longer for more well-done
  meat. Transfer steak to a cutting board and let rest for
       10    minutes covered in foil.
  
  Thinly slice steak and serve over cooked rice noodles or
  rice if desired, and top with the cucumber salad.
  Garnish with sesame seeds and plenty of herbs if using
  and serve with remaining marinade as a sauce.
  
  By: Melissa Clark
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... No need to worry, apparently it's only prices going up, not inflation
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