Steak Salad with Asian Chili Sauce

Steak Salad with Asian Chili Sauce

What You Need:

1 lb. beef flank stead
1 T soy sauce
8 oz. rice noodles
1 cucumber
1/2 C Asian sweet chili sauce
1/2 C of water
1 C fresh julienned carrot
Fresh cilantro

How to Make It:

Allow the broiler to preheat.
Brush the steak on both sides with the soy sauce.
Place he steak on the broiler pan rack.
Broil 5 inches from the heat for 18 minutes or until a meat thermometer reaches 160 degrees for medium done, turning once during cooking time.
Remove the steak to a platter and slice in thin strips across the grain.
Cook the rice noodles according to package directions.
Drain the noodles well and rinse under cool water.
Slice the cucumbers crosswise into three sections.
With a vegetable peeler cut ribbons lengthwise from each piece.
Place the chili sauce into a mixing bowl.
Whisk the water into the chili sauce until well combined.
Divide the steak, noodles, cucumber ribbons and carrots into four serving bowls.
Pour 1/4 of the sauce over each salad.
Sprinkle the cilantro over the top of each salad just before serving.

Makes 4 servings