Ingredients
- null 1 stalk lemongrass
- null 2 tbsp tamari sauce
- null 2 tbsp canola oil
- null 1 tsp black pepper
- null 3 cloves garlic, smashed
- null One 1-lb large sirloin beef steak (about 1/2-inch thick)
- null 1 tsp lime zest
- null 1/4 cup lime juice
- null 2 tbsp granulated sugar
- null 3 tsp fish sauce
- null 1 Thai bird’s-eye chili pepper, thinly sliced
- null 1 1/2 cups RiceSelect® Black Rice
- null 2 cups cucumbers, sliced
- null 2 cups cherry tomatoes, halved
- null 2 shallots, thinly sliced
- null 2 tbsp fresh mint leaves, chopped
- null 12 Boston lettuce leaves
Instructions
- Remove tough outer layers of lemongrass and trim woody tops; slice thinly.
- In resealable plastic bag, stir together sliced lemongrass, tamari, oil, black pepper and garlic; add beef, pressing out air. Refrigerate for at least 2 hours or up to 8 hours. Let steak stand at room temperature for 30 minutes before grilling
- Preheat grill to medium-high heat; grease grate well. Remove beef from marinade. Grill steak for 2 to 3 minutes per side or until instant-read thermometer inserted into center reaches internal temperature of 135°F. Let stand for 10 minutes; slice thinly.
- Lime Dressing: In small bowl, whisk together lime zest, lime juice, 2 tbsp water, sugar, fish sauce and chili pepper.
- Salad: Meanwhile, prepare rice according to package directions.
- In medium bowl, toss together cucumbers, tomatoes, shallots and mint with dressing. Let stand for 10 minutes.
- Divide rice among 4 serving dishes. Top each serving with Boston lettuce leaves; spoon cucumber salad into lettuce cups. Arrange steak over top.
- Tip: Substitute flank steak or skirt steak for sirloin steak if preferred.