Grilled Beef Salad

Recipe Ingredients

3/4 lb	340g / 11oz	Flank steak
		Marinade
3 tablespoons	45ml	Chinese rice wine
2 tablespoons	30ml	Oyster-flavored sauce
2 tablespoons	30ml	Fish sauce
1 tablespoon	15ml	Minced garlic
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Dressing
1/4 cup	59ml	Rice vinegar
2 tablespoons	30ml	Cooking oil
1 tablespoon	15ml	Sesame oil
2 teaspoons	10ml	Chili garlic sauce
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Salad
4 cups	440g / 15oz	Mixed salad greens
1/2 cup	31g / 1.1oz	Red onion - thinly sliced (small)
1 cup	110g / 3.9oz	Carrot - halved lengthwise, (small)
		And thinly sliced
1/4 cup	4g / 0.1oz	Cilantro leaves
		Fresh basil sprigs - for garnish

Recipe Instructions

Combine marinade ingredients in a shallow pan. Add meat and turn to coat. Cover and refrigerate for a least 30 minutes.

Combine dressing ingredients in a small bowl; whisk until blended.

Place salad greens, onion, carrot, and cilantro in a wide, shallow serving bowl.

Lift meat from marinade; drain briefly. Place meat on an oiled grill 3 to 4 inches above a solid bed of hot glowing coals. Cook until meat is browned on the outside but still pink within, 4 to 5 minutes on each side.

Cut meat across the grain into thin, slanting slices. Arrange warm meat over the salad. Pour dressing over the salad and toss. Garnish with basil prigs.

This recipe yields 4 to 6 servings.

Source:
http://www.kitchenetc.com/images/events/martin2.cfm

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