Made with fresh tangy lime and peppery chili paste, this restaurant favorite is easy to make at home.

1 1/2 lbs. flank steak
2 teaspoons extra virgin olive oil, divided
1/4 cup fresh lime juice
1 Tablespoon Asian fish sauce
1/4 tsp. chili paste or 1 tsp. minced serrano chile
1 tsp. sugar sub
1 cup chopped fresh cilantro
1/2 cup chopped scallions
1 pound green beans, trimmed
salt and freshly ground black pepper

Heat grill or grill pan to high.  Rub steak on both sides with 1 tsp. of the oil and season with salt and pepper.  Grill to desired doneness, about 4 minutes per side for medium rare.  Remove from heat and set on a cutting board for 5 minutes.

Whisk together lime juice, fish sauce, chili paste, sugar sub, cilantro, and scallions in a large mixing bowl.

Heat a saucepan of salted water to boiling.  Add beans and cook until crisp tender, about 4 minutes.  Drain.

Thinly slice beef across the grain.  Toss with lime juice mixture, adding any meat juices that have accumulated on cutting board.  Add beans, toss and serve.

Serves four.  319 calories per serving


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