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Vietnamese Loin Steak with Black Bean Relish
Yield: Makes 4 servings
Ingredients:
1
stalk lemongrass, outer leaves and tough upper stalk removed
1
tablespoon sugar
1
tablespoon fish sauce
1
teaspoon minced garlic
1/2
to 1 teaspoon hot chili oil
2
boneless beef top loin (strip) steaks (8 ounces each)
1
can (about 8-3/4 ounces) whole baby corn (about 8 cobs), rinsed and drained
1
can (about 15 ounces) black beans, rinsed and drained
1
cup diced mango
1/2
green bell pepper, cut into strips
2
tablespoons chopped red onion
1
jalapeño pepper,* seeded and sliced (optional)
Juice of 1/2 lemon
1/2
teaspoon vegetable oil
1/2
teaspoon honey
1/8
teaspoon salt
Preparation:
1.
Flatten lemongrass with meat mallet and mince. Combine with sugar, fish sauce, garlic and chili oil in baking dish. Cut each steak lengthwise into 2 strips. Place in dish with marinade, coating both sides. Cover; refrigerate 1 hour, turning once.
2.
Halve corn cobs diagonally; combine with beans, mango, bell pepper, onion and jalapeño, if desired, in large bowl. Combine lemon juice, oil, honey and salt in small bowl; stir into bean mixture.
3.
Grill steaks over medium heat, uncovered, 10 to 12 minutes for medium-rare to medium or until desired doneness, turning once. Serve with relish.
Nutritional Information:
| Serving Size: | |
| Sodium | 877 mg |
| Protein | 33 g |
| Fiber | 9 g |
| Carbohydrate | 46 g |
| Cholesterol | 65 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 18 % |
| Calories | 353 |
Dietary Exchange:
| Meat | 3 |
| Fruit | 1 |
| Starch | 2 |
This recipe appears in:
Asian
