Thai Steak

I don't know how authentic this is, but it sure was good! I was blog surfing yesterday (just discovered an evil way to waste a bunch of time... stumbleupon.com!) Anyway, I surfed right up to NoTakeOut.com. The site really intrigued me and I as I was browsing some of the recipes this Thai Steak caught my eye. One thing that is nice about this cooking site is that it has an entire meal planned out and tells you how to cook the entire meal in order step by step. I changed a few of the amounts and ingredients, but kept most of it the same.
-Amanda

Thai Steak, Cabbage and Lime Scented Rice

1/2 green cabbage
1 bunch cilantro
2 limes, preferably organic
1 jalapeno or other chile pepper
½ cup salted peanuts
2 tbsp Curry Powder
One 15 oz. can coconut milk
2 cups jasmine or other aromatic white rice
1-1/2 lbs. flank steak
1 tbsp + 1 tsp fish sauce, split
3 tbsp sugar, split
2 tbsp olive oil

Cook rice according to package directions. Zest one lime in the rice before it boils.

In a small pot mix coconut milk, curry powder, minced chili pepper, 2 tsp fish sauce and 1 tbsp sugar. Whisk together and let it reduce on a back burner. This takes time. This is the sauce to pour over your steak and rice. (After I finished cooking the steak, I added the steak "drippings" to this pot for more flavor.)

In a large bowl whisk 2 tbsp olive oil, 2 tbsp sugar, 1 tbsp fish sauce, 1/4 cup of fresh lime juice + zest, 3 tbsp chopped cilantro. Chop cabbage into small strips. Add to dressing you just made and toss. Add peanuts.

Salt and pepper your steak. Squeeze some lime on it if you have any leftover. Grill until cooked, about 6-8 minutes per side on a really hot grill skillet (or outside on a grill.) Cut steak against the grain. Serve with rice and coleslaw and drizzle coconut sauce ontop of steak and rice.