Serves 4 Cook Time 20 minutes
1 Tbsp canola oil
12 oz hanger steak, trimmed (or flank steak)
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
3 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp fresh lemongrass, minced
1 Tbsp dark sesame oil
2 tsp fish sauce 2 tsp chile paste
1 1/2 Cups loosely packed fresh basil leaves
1 Cup English cucumber, sliced thin
3 large ripe heirloom tomatoes, cut into wedges
2 medium shallots, sliced thin
- Preheat oven to 425°.
- Heat a large ovenproof stainless-steel skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle both sides of steak evenly with salt and black pepper. Add steak to pan; sauté 5 minutes or until browned. Turn steak over. Bake at 425° for 8 minutes or until a thermometer inserted into thickest portion of steak registers 135° or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Slice across the grain.
- Combine soy sauce and next 5 ingredients (through chile paste), stirring well. Combine basil and remaining ingredients. Drizzle dressing mixture over basil mixture; toss gently. Divide salad mixture evenly among 4 plates; divide beef evenly among salads.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center