Source: Midwest Living


Recipe Summary

20 mins
30 mins
17 mins
1 hr 7 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 35g; cholesterol 82mg; saturated fat 12g; carbohydrates 7g; mono fat 17g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 39g; vitamin a 1457.7IU; vitamin c 46.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 11.3mg; vitamin b6 1.2mg; folate 116.9mcg; vitamin b12 1.9mcg; sodium 400mg; potassium 884mg; calcium 131.3mg; iron 4mg.