• Trim fat from steak. Place steak in a large resealable plastic bag set in a shallow dish. Add 1/4 cup of the cilantro, 2 tablespoons of the olive oil, the lemon peel, 2 tablespoon of the lemon juice, the garlic, salt, black pepper, and crushed red pepper. Seal bag; turn to coat steak evenly. Chill 30 minutes to 1 1/2 hours.

  • In a small bowl combine butter, lemongrass, remaining 1/4 cup cilantro, remaining 1 tablespoon lemon juice, and salt, pepper, and crushed red pepper to taste.

  • In a 12-inch nonstick skillet heat remaining 2 tablespoons olive oil over medium heat. Cut steak in half crosswise, if needed, to fit in the skillet. Cook 15 to 20 minutes, turning once, or until 145°F for medium-rare or 160°F for medium. Cover lightly with foil; let stand 10 minutes before slicing.

  • Add cabbage, bean sprouts, and onions to skillet. Cook over medium heat, stirring for 2 minutes or until crisp-tender. Season to taste with salt and pepper. Serve sliced steak with vegetables and butter mixture. Sprinkle with additional cilantro leaves, if desired.

Nutrition Facts

492 calories; 35 g total fat; 12 g saturated fat; 2 g polyunsaturated fat; 17 g monounsaturated fat; 82 mg cholesterol; 400 mg sodium. 884 mg potassium; 7 g carbohydrates; 2 g fiber; 3 g sugar; 39 g protein; 0 g trans fatty acid; 1458 IU vitamin a; 47 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 117 mcg folate; 2 mcg vitamin b12; 131 mg calcium; 4 mg iron;