Healthy yet satisfying, a perfect salad for a warm summer evening.
- 1 flank steak (1 1/2 to 1 3/4 lbs.)
- 5 tablespoons soy sauce, divided
- 1 tablespoon vegetable oil
- 1 cup reduced-sodium chicken broth
- 1/4 cup rinsed and drained salted fermented black beans (see Notes)
- 3 tablespoons dry sherry
- 3 tablespoons minced fresh ginger
- 6 tablespoons rice vinegar
- 2 tablespoons cornstarch blended smoothly with 2 tbsp. water
- 1 1/2 tablespoons light brown sugar
- 1/2 cup salted peanuts
- About 15 large leaves romaine lettuce
- 3/4 cup finely diced red bell pepper
- 1/2 cup thinly sliced green onions, including tops
- 1/2 cup cilantro leaves
- Trim fat from steak. Rinse meat, pat dry, and rub with 1 tbsp. soy sauce and the oil.
- Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat (you can hold your hand 1 to 2 in. above grate for only 1 to 2 seconds); cover gas grill. Cook until firm when pressed on thin end but still quite pink inside (cut to check), 8 to 10 minutes; turn over halfway through. Transfer steak to a plate. Let cool at least 30 minutes.
- On a board with a sharp knife, cut steak across the grain, straight up and down, into very thin slices, keeping slices in place. Cut steak lengthwise to divide the slices into halves or quarters.
- Combine 4 tbsp. soy sauce, broth, black beans, sherry, ginger, vinegar, cornstarch mixture, and brown sugar. In a large frying pan, stir dressing over high heat until boiling. Add steak and juices; stir until hot, about 2 minutes. Remove from heat.
- Put peanuts in a resealable plastic bag and coarsely crush with a meat mallet or bottom of a small, heavy skillet. Stack lettuce leaves and cut thinly widthwise.
- Mound lettuce equally into 6 wide salad or soup bowls. Spoon hot steak and dressing onto greens; sprinkle with bell pepper, green onions, and peanuts. Garnish with cilantro and serve immediately.
See full post here: Annabelle Breakey Photography :: Blog2013-06-27.