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Master Flank Steak Beef & Citrus Salad

Master Flank Steak Beef & Citrus Salad is a home-style recipe made with Romaine Lettuce, Marinated Grilled Cooled, Navel Oranges, Pink Grapefruit, Medium Size Ripe Mango, and Fresh Lime Juice. Serves 4.

Ingrédients

• 1 head
• 1
• 2
• 2
• 1/2
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1/2 cup
• 12

Méthode (aperçu)

1. 1

   INSTRUCTIONS: Wash lettuce, dry, and tear into large (1- to 2-inch square) pieces. Refrigerate until ready to use.

2. 2

   Cut flank steak (with the grain) in half or thirds to produce pieces no more than 2 inches wide.

3. 3

   Cut these pieces (against the grain) into very thin slices no more than 1/4 inch thick.

4. 4

   Refrigerate until ready to use.

5. 5

   Peel oranges and grapefruit, cut in half through the middle, then cut into 1/4-inch thick slices.

6. 6

   Peel mango and cut into 1-inch pieces. Set aside.

7. 7

   Combine lime juice, barbecue sauce and vinegar in a bowl.

8. 8

   Whisk in peanut oil to taste (I prefer the lesser amount, as this makes a more pungent dressing).

9. 9

   Break noodles into pieces, about 4 to 6 inches long, and place in large bowl of cold water.

10. 10

    Let soften about 15 minutes, then drain very well.

11. 11

    To assemble: Toss noodles with about 2 tablespoons dressing and separate to thinly cover bottom of 4 large plates.

12. 12

    Toss romaine with enough dressing to coat, then place on top of noodles.

13. 13

    Top with (undressed) citrus and mango, and sprinkle with torn mint leaves.

14. 14

    By: DAN BOWE, Special to The SF Chronicle