Vietnamese "Noodle" Salad with Grilled Steak, Peaches, & Herbs

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This week\’s recipe originates from Diana Rodgers at Sustainable Dish, who is responsible for a Licensed Registered Dietitian Nutritionist, organic farmer, and blogger on things sustainable. Her Vietnamese \”Noodle\” Salad with Grilled Steak, Peaches, and Herbs is rather flavorful plus a healthier solution to traditional noodle dishes, because of use of crunchy cucumbers instead. Grass-fed steak is obviously a better choice than conventional, while using it to provide a condiment within a plant-rich meal you find a great dose of iron, B vitamins, and protein and mouth-watering flavor. The cilantro, mint, scallions, and basil with this recipe install a fresh, springtime note as the peaches present you with a contrasting sweetness and nice boost of vitamin C. Get the PDF version here.

INGREDIENTS
  • 1 1/2 lbs grass-fed flank steak

  • sea salt and black pepper

  • 3 peaches or nectarines

  • Juice of 2 limes

  • 1/4 cup fish sauce

  • 1/3 cup apple juice

  • 1 jalapeno pepper, minced

  • 1 teaspoon minced fresh ginger

  • 3 cloves garlic, minced

  • 1/2 cup minced fresh cilantro leaves

  • 6 cups crunchy lettuce (like romaine), chopped

  • 3 cucumbers, spun into noodles

  • 1 cup chopped fresh mint leaves

  • 1 cup chopped fresh basil leaves

  • 3 scallions, chopped

  • 2/3 cup chopped cashews

Step 1

Bring your steak to room temperature, season they can be kept with salt and pepper.

Step 2

Heat your grill to medium-high heat.

Step 3

Grill steak to medium-rare, about 10 min on one side then 2 min on the other.

Step 4

Transfer steak towards cutting board and invite to rest for Twenty minutes.

Step 5

Grill peaches for 2 minutes all parties, watching carefully so they don’t burn. Transfer peaches towards a plate.

Step 6

While the steak is cooking, help make your dressing by combining the lime juice, fish sauce, apple juice, jalape?o pepper, ginger, garlic, and cilantro at a bowl.

Step 7

Slice the cooked steak thinly versus the grain and put it in your dressing. Let sit in dressing for a minimum of 20 minutes.

Step 8

On a platter, assemble the chopped lettuce down because your first layer, then top together with the cucumbers, steak, peaches, the latest mint and basil, scallions, and finally with the chopped cashews.

Step 9

Right before serving, top the salad with remaining dressing.

Nutritional analysis per serving (if serving 6)

calories 402 ? fat 19g ? carbohydrate 23g ? sugar 12g ? protein 19g

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