Asian Grilled Steak Salad
|Cilantro||1⁄2 Bunch (50 gm) (Including Roots, Stems And Leaves)|
|Garlic||2 Clove (10 gm), chopped|
|Chopped ginger root||15 Milliliter (Fresh, 1 Tablespoon)|
|Chili paste||5 Milliliter (Hot, 1 Teaspoon)|
|Hoisin sauce||25 Milliliter (2 Tablespoon)|
|Soy sauce||25 Milliliter (2 Tablespoon)|
|Lemon juice||25 Milliliter (2 Tablespoon)|
|Flank steak||500 Gram (1 Pound)|
|Granulated sugar||75 Milliliter (1/3 Cup)|
|Water||75 Milliliter (1/3 Cup)|
|Rice vinegar/Cider vinegar||25 Milliliter (2 Tablespoon)|
|Orange juice||25 Milliliter (2 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Chili paste||2 Milliliter (Hot, 0.5 Teaspoon)|
|Carrot||1 Small, grated or chopped (1/3 Cup / 75 Milliliter)|
|Mixed salad greens||10 Cup (160 tbs) (2.5 Liter)|
|English cucumber||1 Large, thinly sliced|
|Coarsely chopped fresh cilantro/Coarsely chopped fresh parsley||125 Milliliter (0.5 Cup)|
|Chopped fresh mint||50 Milliliter (0.25 Cup)|
|Chopped fresh chives/Chopped green onion||50 Milliliter, chopped (0.25 Cup)|
For marinade, in food processor or blender, puree whole cilantro, chopped garlic, ginger, chili paste, hoisin, soy sauce and lemon juice.
Trim any fat from steak.
Coat steak with marinade and marinate for 3 hours or overnight in refrigerator.
Grill flank steak for 4 to 5 minutes per side, or until cooked medium-rare.
Cool for at least 10 minutes.
Slice thinly on diagonal.
Meanwhile, to prepare sauce, combine sugar and water in small saucepan and heat until sugar dissolves.
Add rice vinegar, orange juice, lemon juice, soy sauce, garlic, chili paste and carrot.
Taste and adjust seasonings if necessary.
To serve, arrange salad greens on flat dish.
Arrange cucumber on top and sprinkle with chopped cilantro, mint and chives.
Place steak slices on top and drizzle with sauce.