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Friday, April 20, 2012

Seared Steak with Ginger-Lime Slaw

Let's get straight to it, shall we? Made this. It rocked. Time-to-share!

mmmm pretty + tasty!

Seared Steak with Ginger-Lime Slaw
adapted from Shape Magazine 
serves 2, with slaw leftovers
  • 1 cup peanuts, crushed 

for ginger-lime slaw
  • 1/4 cup lime juice
  • 1 1/2 tbsp sugar
  • 2 tsp fish sauce
  • 2 tbsp minced ginger
  • a pinch [or 3] red pepper flakes
  • s+p to taste
  • 1 bag [1 lb] of shredded coleslaw mix
  • 1 cup shredded carrots
for steak



  1. combine first 6 ingredients for slaw recipe in a large mixing bowl. whisk well until sugar dissolves. 
  2. add coleslaw + carrots and mix until it is well covered. set aside in fridge to keep chilled.
  3. season raw steak with EVOO and Montreal Steak Seasoning. heat remaining EVOO in large pan over high-heat. add garlic and saute until fragrant. add steak and don't move! keeping it still in the pan will allow to build the great crust. flip after 2-3 minutes. repeat same directions for opposite side. remove from heat and cover until desired temperature is reached. 
  4. remove from pan and slice thinly on cutting board. serve with slaw and sprinkle with crushed peanuts.  

This meal was fresh, light (298 calories per serving. yep!), and tangy with just enough crunch thanks to the peanuts. The slaw dressing was such a welcomed change from the usual mayo-based heavy cole-slaws. We had a lot of slaw leftover, but not steak. SO! We had terrific leftovers. [score!] I threw this slaw, some grilled chicken and crushed peanuts into a wrap  for a quick dinner the following night. AND the next day I took it to lunch salad style with just the sliced chicken + crushed peanuts. 3 meals in 1?! Fabulous!  


TGIF!!

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