Leftovers this week........and sliced tomatoes!! .......and Rob was out of town for a few nights but last night I did this salad and it was OH SO GOOD!!!!
Dressing:
1/2 c. fresh lime juice (about 2 limes)
2 Tbsp fish sauce
1/4 tsp sugar
2 tsp vegetable oil
One 6" piece fresh lemongrass (tender center cut into 3 2" pieces)
Mix dressing and set aside.
One 10 oz. New York strip steak
1 Tbsp chili powder
2 c. romaine lettuce, washed, dried and sliced into 1" thick ribbons
3/4 c. fresh mint leaves, cut into ribbons
1/2 c. fresh basil leaves, cut into ribbons
1 hard boiled egg
Grill the steak, or do it in a cast iron skillet until medium rare. (I actually cut it into pieces and sort of stir fried it in the skillet)
When meat is cooked, cut into thin slices and toss with the dressing.
Remove the steak from the dressing and sprinkle with chili powder.
Remove lemongrass pieces from the dressing.
Now, in the same bowl, toss in the lettuce, mint and basil
Toss thoroughly and divide between 2 plates.
Top with steak and sliced egg.
Sprinkle with chili powder.
Very fun and refreshing!!! Great way to use up mint if you have it!!
Recipe taken from The High Protein Cookbook by Linda West Eckhardt and Katherine West Defoyd
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