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GLOBAL FLAVORSto -tted reci Food
NOVEMBER 2019 GH 29
1. Heat medium cast-iron skillet on
medium-high. Season 11⁄4 lbs strip steak
(trimmed) with 1⁄2 tsp each salt and
pepper and cook to desired doneness,
3 to 4 min. per side for medium-rare.
Transfer to cutting board; let rest 5 min.
before slicing.- Meanwhile, in large bowl, combine
4 Tbsp fresh lime juice, 1 Tbsp fish sauce,
2 tsp sugar and 1 tsp water. Add 1 small
Bartlett pear, 2 scallions and 1 small
red chile (all thinly sliced) and toss to
combine. Fold in 5 oz mixed greens and
1 cup cilantro. - Serve salad with steak and sprinkle
with chopped peanuts if desired.
SERVES 4 About 245 cal, 8.5 g fat (3.5 g sat),
31 g pro, 615 mg sodium, 11 g carb, 2 g fiber
Thai Steak &
Pear Salad
Prep 15 min. | To t a l 20 min.Fish sauce lends an
extra-savory element to
dressings and marinades
without being overly
fishy — really!SECRET
INGREDIENT1. On rimmed baking sheet, toss 1 bulb
fennel and 1 red onion (both thinly
sliced) with 1 Tbsp olive oil and 1⁄4 tsp
each salt and pepper; roast at 45 0°F
until tender, 10 to 12 min.- Cook 6 slices bacon in large skillet
until crisp; transfer to paper towels.
Crumble when cool. Discard all but
1 Tbsp drippings. Season 3⁄4 lb medium
peeled and deveined shrimp with 1⁄4 tsp
pepper; cook in skillet on medium-high
until opaque, 2 to 3 min. per side. - In large bowl, whisk together 2 Tbsp
each balsamic vinegar and olive oil,
11⁄2 Tbsp fresh lemon juice, 1 tsp sugar
and 1⁄4 tsp each salt and pepper. To s s
with 1 head (8 oz) radicchio (halved and
thinly sliced), roasted vegetables, bacon,
shrimp and 1 cup parsley. Serve over
thick-sliced toasts and top with shaved
Manchego cheese if desired.
SERVES 4 About 440 cal, 20.5 g fat (5 g sat),
24 g pro, 1,295 mg sodium, 41 g carb, 5 g fiber
GREAT FOR GUESTSRadicchio Salad
with Roasted Fennel
& Shrimp
Prep 15 min. | To t a l 30 min.