YIELD: 6 servings 24 oz. flat iron steak 1/2 cup sesame Thai vinaigrette 4 tsp. cilantro leaves, chopped 4 tsp. basil leaves, chopped 4 tsp. mint leaves, chopped 2 tsp. Thai chiles, minced 4 cup Romaine lettuce, shaved thin 1 cup bean sprouts 1/2 cup red bell pepper, very fine julienne 1 cup asparagus tips, cut in half 2 tsp. sesame seeds, toasted 2 cup sesame Thai vinaigrette Rice Noodles fried crisp 1. In a bowl marinate the steak in vinaigrette for 30 minutes. Grill to medium-rare, let ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.