Spicy Steak, Cucumber & Lime Salad with Cilantro & Thai Basil

Serves: 4

Your rating: None (4 votes)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Ingredients

Preparation

Toss the flank steak in the oil, 4 minced garlic cloves, soy sauce, juice of 1 lime and salt and pepper. Refrigerate overnight.

Heat a heavy sauté pan over medium-high heat and sear the beef about 5 minutes to a side until medium rare. Cut into thin slices across the grain.

Combine the cucumber, carrot, green onion, pumpkin seeds, cilantro and basil in a bowl. In a separate bowl, combine the remaining 3 tablespoons of lime juice, mint, sweet chili sauce, fish sauce, the remaining minced garlic clove and sesame oil to make the dressing.

Line each of 4 plates with lettuce or cabbage leaves and top with slices of beef. Top with the salad mixture and drizzle each salad with the dressing. Garnish with whole sprigs of cilantro and lime wedges.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated at the 2010 Issaquah PCC Healthy Living Fair.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: beef, spices

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