Lots of great flavor make this Asian inspired dish stand out.  Combining the sweet chili with cool cucumbers makes a real impact in this salad.  The soy sauce really adds a nice tartness to the flank steak, too.  It’s just all around yummy!

1 lb. beef flank steak
1 Tblsp. soy sauce
8 oz. rice noodles
1 cucumber
1/2 cup Asian sweet chili sauce
1/2 cup of water
1 cup fresh julienned carrot
fresh cilantro

Allow the broiler to preheat.
Brush the steak on both sides with the soy sauce.
Place the steak on the broiler pan rack.
Broil 5 inches from the heat for 18 minutes or until a meat thermometer reaches 160 degrees for medium done, turning once during cooking time.
Remove the steak to a platter, let it rest for a few minutes, then slice in thin strips across the grain.
Cook the rice noodles according to package directions.
Drain the noodles well and rinse under cool water.
Slice the cucumbers crosswise into three sections.
With a vegetable peeler cut ribbons lengthwise from each piece.
Place the chili sauce into a mixing bowl. 
Whisk the water into the chili sauce until well combined.
Divide the steak, noodles, cucumber ribbons and carrots into four serving bowls.
Pour 1/4 of the sauce over each salad.
Sprinkle the cilantro over the top of each salad just before serving.

Makes 4 servings

This entry was posted on Tuesday, April 21st, 2009 at 5:43 am and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.