PREPARATION

Dressing: 

  1. In a small bowl, mix together the soy sauce, miso, lime juice, brown sugar, and chopped chili. 
  2. Taste and adjust the seasoning as necessary. 

Flank Steak: 

  1. Thaw the steak in the refrigerator for about 8 hours or overnight. 
  2. Season the steak with salt and black pepper on both sides. 
  3. Heat a skillet over medium heat with a little oil. 
  4. Sear the steak for about 3-4 minutes on each side until nicely browned. 
  5. Slice the steak thinly against the grain. 

Assembly: 

  1. Break the pomelo into segments and remove the white membranes. 
  2. In a large bowl, place the pomelo segments. 
  3. Add the mint and cilantro leaves. 
  4. Sprinkle the toasted coconut and peanuts on top. 
  5. Arrange the slices of steak on top. 
  6. Drizzle with the dressing and serve. 

Enjoy your meal! 

 

 

 

 

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Ingredients

Salad:

1/4 cup toasted coconut

A handful of fresh mint leaves

A handful of fresh cilantro leaves

1/4 cup roasted peanuts

Dressing:

2 tbsp soy sauce

1 tbsp miso

Juice of one lime

1 tbsp brown sugar

1 chopped red chili (to taste)

For the Steak:

1 package of Redefine Flank Steak

Salt & black pepper

Vegetable oil, for searing