Rice Noodle Steak Salad
Serves
4
Prep Time
15 minutes
Cook Time
12 minutes
Ingredients
For the salad:
1 lb. (450g) flank steak
salt & pepper
8.8 oz. (250g) vermicelli noodles
8 oz. (225g) baby gem lettuce, chopped
2 carrots, julienned
1 cucumber, julienned
4 eggs, boiled
1 jalapeño pepper, sliced
1 lb. (450g) flank steak
salt & pepper
8.8 oz. (250g) vermicelli noodles
8 oz. (225g) baby gem lettuce, chopped
2 carrots, julienned
1 cucumber, julienned
4 eggs, boiled
1 jalapeño pepper, sliced
For the dressing:
4 tbsp. tamari
4 tbsp. water
2 tbsp. honey
2 tbsp. lime juice
2 tsp. rice vinegar
1 clove garlic, minced
½ tsp. red pepper flakes
4 tbsp. tamari
4 tbsp. water
2 tbsp. honey
2 tbsp. lime juice
2 tsp. rice vinegar
1 clove garlic, minced
½ tsp. red pepper flakes
Nutrition
(Per Serving)
Calories
564
Fats
15 g
Protein
33 g
Carbs
69 g
Instructions
- Set the broiler (grill) to its highest setting. Place an oven rack a few inches below the broiler. Line a broiler pan with aluminum foil.
- Season the steak with salt and pepper, place it on the oven rack and slide it directly under the broiler. Cook for 4-6 minutes, turn the steak and grill for a further 4-6 minutes.
- The steak is done when the edges are charred and crispy, and the internal temperature reaches 135°F (60°C). Set the steak aside to rest for 10 minutes before slicing.
- While the steak rests, cook the vermicelli noodles according to the instructions on packaging.
- Make the dressing by whisking together the tamari, water, honey, lime juice, rice vinegar, minced garlic and red pepper flakes.
- To assemble the salad, place the baby gem lettuce on the bottom of the plate. Top with vermicelli noodles, julienned carrots and cucumbers, and sliced steak. Add the boiled eggs and jalapeño peppers. Finally, drizzle with the dressing and serve immediately.