Ingredients
1 pound flank steak
Marinade:
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon Dijon mustard
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons soy sauce
Dressing:
1/4 cup seasoned rice vinegar
1/4 cup fresh lime juice
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
1 tablespoon GOLDEN BLOSSOM HONEY
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
salt and pepper to taste
Salad:
6 cups mixed greens
2 cups mung bean sprouts (found in produce section of your supermarket)
1 red bell pepper cut into strips
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Steak: Mix together all marinade ingredients and coat both sides of steak. Cover and refrigerate at least 1 hour or up to 4 hours in a glass dish.
Grill or broil steak to desired doneness about 5-8 minutes on each side for medium rare. Cut steak across the grain into thin slices. Set aside.
Dressing:
Whisk together all ingredients in a small bowl.
Salad:
Toss salad ingredients together with dressing. Arrange on 4 plates and top with steak slices.
Serves: 4
Grill or broil steak to desired doneness about 5-8 minutes on each side for medium rare. Cut steak across the grain into thin slices. Set aside.
Dressing:
Whisk together all ingredients in a small bowl.
Salad:
Toss salad ingredients together with dressing. Arrange on 4 plates and top with steak slices.
Serves: 4
