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| Not my photo, but I swear it looked like this-ish. |
Its not very often I host guests at the POD* due to the sheer size limitations...Lets just say, its super cozy with more than two people and an 80 lb dog in the house.
Last night we hosted my fabulous future sister-in-law and her "best friend". I saw this tempting recipe on Pinterest, and decided to give it whirl. I had a picture of our guests enjoying this tasty salad, but accidentally deleted it, so there is no proof that I was successful.
Here is what you'll need:
Ingredients
1/2 C fresh lime juice (approx. 5 limes)
1/4 C chopped fresh cilantro
2 tbsp brown sugar
2 tbspThai fish sauce (Asian Foods section)
2 tbsp chile paste with garlic
2 garlic cloves, minced
1 (1 1/2-pound) flank steak
2-3 roma tomatoes
1/2 red onion sliced thin
2 heads of romain lettuce
1 1/4 C thinly sliced English cucumber
2 tbsp chopped fresh mint Step 1: Marinade meat: mix first six ingredients together and poor half of the mixture into a plastic resealable bag with the steak. Set other half aside for dressing later. I marinade my meat overnight, but an hour in the fridge will do just fine.
Step 2: Chop lettuce, onion, tomato and cucumber. Toss lightly in large bowl. Set aside.
Step 3: BBQ meat (or grill pan on stove top) for about six minutes on each side. Once cooked to your desire, set aside for at least five minutes to rest. Biggest mistake in cooking meat it not allowing it to rest! I have learned this the hard way on many occasions. Once well rested, slice meat against the grain into thin pieces.
Step 4: Add about a tbsp of olive oil to the remaining marinade and whisk together. Drizzle over salad and toss lightly. Place a handful or two of the salad on a plate, lay meat slices on top, and garnish with a lime wedge. I added avocado to our salads as well, which turned out to be a nice complement to the heated dressing.
ENJOY!
*Running Joke: POD = Place of Death. We live in a very small condo we may never be able to leave :)
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