Servings: Serves 4
Ingredients 1 pineapple , peeled, cored and diced1 bunch radishes , cut into thin rounds1 cucumber , cut into thin rounds1 bunch cilantro , stemmed and chopped, a few sprigs reserved for garnish5 sprigs mint , leaves removed and chopped, a few leaves reserved for garnishSalt and pepper1 cup Sprite1/2 cup fish sauce1 cup fresh lime juice4 jalapeno chilis1 Tbsp. distilled white vinegar1 1/2 pound hanger, skirt or flap steak1 Tbsp. olive oilPinch red pepper flakes
Combine the pineapple, radishes, and cucumber in a large bowl. Toss with the chopped cilantro and mint leaves. Season with salt and pepper.
For lime dressing, combine the Sprite, fish sauce, lime juice, and chilis in a large saucepan over high heat and bring to a boil. Reduce to 1/2 cup, about 15 minutes, then add the vinegar.
Season the steak with olive oil, salt, pepper, and red pepper flakes. Grill or broil steak to the desired degree of doneness, 3–4 minutes per side for medium rare. When cool, cut into thin strips, slicing against the grain of the meat.
Toss together the salad and three quarters of the dressing. Arrange the salad on four plates, topping each with one quarter of the sliced steak. Drizzle each plate with dressing and garnish with cilantro and mint.
Recipe from Top Chef: The Quickfire Cookbook © 2008 By Bravo Media, Chronicle Books.