Ingredients
Salad
- large pomelo, segmented
- 1
- toasted coconut
- 1/4 cup
- A handful of fresh mint leaves
- A handful of fresh cilantro leaves
- roasted peanuts
- 1/4 cup
Dressing
- soy sauce
- 2 tbsp
- miso
- 1 tbsp
- Juice of one lime
- brown sugar
- 1 tbsp
- chopped red chili (to taste)
- 1
For the Steak
- of Redefine Flank Steak
- 1 package
- Salt & black pepper
- Vegetable oil, for searing
Method
Dressing
In a small bowl, mix together the soy sauce, miso, lime juice, brown sugar, and chopped chili.
Taste and adjust the seasoning as necessary.
Flank Steak
Thaw the steak in the refrigerator for about 8 hours or overnight.
Season the steak with salt and black pepper on both sides.
Heat a skillet over medium heat with a little oil.
Sear the steak for about 3-4 minutes on each side until nicely browned.
Slice the steak thinly against the grain.
Assembly
Break the pomelo into segments and remove the white membranes.
In a large bowl, place the pomelo segments.
Add the mint and cilantro leaves.
Sprinkle the toasted coconut and peanuts on top.
Arrange the slices of steak on top.
Drizzle with the dressing and serve.
Made with
Redefine Flank SteakView product →
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Vanessa