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A Main-dish salad from Texas Hot Chef Annie Wong
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: Serves 2


    ~ 1/2 lb. flank steak
    ~ 2 Tbsp. fish sauce or 1/4 tsp. salt
    ~ 2 Tbsp. lime juice (bottled or freshly squeezed)
    ~ 1/4 tsp. sugar
    ~ 1/4 cup fresh jalapenos, diced or ground chilies
    ~ 1/4 cup red onion, sliced
    ~ 1 medium roma tomato, cut into wedges
    ~ 1/4 cup cucumber, sliced
    ~ 1/8 cup green onion, diced
    ~ 1 tsp. cilantro
    ~ 2 sprigs Asian basil
    ~ 2 large pieces of green leaf lettuce


On medium plate, place the leaf lettuce and set aside.

Meanwhile, grill flank steak to desired doneness (140°F for medium-rare), about 10 minutes.

Slice across the grain into 1/4-inch wide strips.

In a medium bowl, add grilled beef, lime juice, fish sauce or salt.

Mix together.

Add sugar, red onion, green onion, chili, tomato, cucumber and mix well.

Place mixture on bed of lettuce.

Garnish with cilantro and basil.

Recipe courtesy of Texas Beef Council


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