Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
49
High
Nutrition per serving
Calories1251.6 kcal (63%)
Total Fat62 g (89%)
Carbs101.6 g (39%)
Sugars75.7 g (84%)
Protein76.4 g (153%)
Sodium4081.5 mg (204%)
Fiber9.6 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
apples
onion
1 cuplime juice
1 cupfresh cilantro
chopped, plus more for garnish
1 cupfresh mint leaves
chopped
½ cupwhite sugar
⅓ cupfish sauce
2green onions
chopped
1 stalklemongrass
smashed and cut into 1-inch pieces
1 tablespoonsweet chili sauce
1.5 poundssteak fillet
1 inch thick
1 headleaf lettuce
rinsed, dried and torn into bite-size pieces
0.5english cucumber
diced
1 pintcherry tomatoes
halved
Instructions
Step 1
Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.
Step 2
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 3
Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Step 4
Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
Step 5
Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.
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