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.
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
Bring your steak to room temperature, season they can be kept with salt and pepper.
Heat your grill to medium-high heat.
Grill steak to medium-rare, about 10 min on one side then 2 min on the other.
Transfer steak towards cutting board and invite to rest for Twenty minutes.
Grill peaches for 2 minutes all parties, watching carefully so they don’t burn. Transfer peaches towards a plate.
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.
Slice the cooked steak thinly versus the grain and put it in your dressing. Let sit in dressing for a minimum of 20 minutes.
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.
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