Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
6
Low
Nutrition per serving
Calories304.4 kcal (15%)
Total Fat9.8 g (14%)
Carbs15.3 g (6%)
Sugars4.6 g (5%)
Protein39.3 g (79%)
Sodium1005.3 mg (50%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Toast paprika and cayenne in 8" skillet over med. heat until fragrant, about 1 min. Transfer to bowl. Wipe skillet clean and toast rice over med-high heat until deep golden brown, stirring constantly, about 5 min. Transfer to separate bowl and cool 5 min. Grind to fine meal.
Step 2
Slice cucumber ¼" on bias. Slice shallots thin. Tear 1½ cups mint leaves into bite size pieces. Pick 1½ cups cilantro leaves. Stem and seed chile and slice.
Step 3
Pat steak dry and season with salt and pepper. Grill/broil steak to desired doneness. Rest under foil.
Step 4
While steak rests, squeeze 3 Tbsp lime juice into lg. bowl. Whisk in 2 Tbsp water, fish sauce, sugar, and ¼ tsp paprika mixture.
Step 5
Line lg. platter with cucumber slices. Slice steak thin against grain on bias ¼" thick. Transfer sliced steak to the lg. bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder. Toss to combine. Arrange steak salad over cucumbers. Serve, passing remaining rice powder and paprika mixture separately.
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