Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the garlic, half of the green onions, ginger, A.1. Sauce, soy sauce, mirin, lemongrass, cilantro, mint, sugar, sesame oil, lime juice, 1 teaspoon of kosher salt, and red pepper flakes into a food processor and puree until the marinade is smooth. | 2. Place the flank steak into a shallow pan and pour the marinade over the meat. Turn the flank steak in the marinade to evenly coat. Cover the pan with saram wrap and refrigerate for 1 hour. | 3. Heat a BBQ charcoal grill and let the briquettes burn down until covered in ash. Remove the steak from the marinade and pat dry with absorbent paper towels. Generously spray the grill grates with nonstick vegetable cooking oil. Place the flank steak onto the grill, season with the remaing kosher salt and black pepper. Cook the flank steak for 6 minutes on each side or until the steak is cooked medium rare. Generously brush the flank steak with the marinade while grilling. Remove the meat from the grill and reserve in a warm area for 5 minutes. | 4. In a mixing bowl combine the remaining green onions, with the cucumbers, spinach, tomato halves, olive oil, and balsamic vinegar. Place the salad in the refrigerator for 10 minutes to marinate. | 5. Using a serrated edged knife diagonally slice the meat into thin strips; evenly arrange the steak strips onto each tortilla. Place 2 tortillas in the center of 6 decorative serving platters. Using a slotted spoon attractively place the salad over the meat on each tortilla. Evenly garnish each tortilla with diced avocadoes. | 6. Using a squirt bottle decoratively drizzle the Citrus Rosemary Dressing over the top of each taco, garnish each plate with sprigs of cilantro, mint and a lime wedge. | 7. Citrus Ranch Dressing 2 cups. | 8. 2 cups Ranch Dressing, bottled 2 Tablespoons fresh rosemary minced 2 teaspoons garlic, finely chopped 1 Tablespoon lemon juice 1 teaspoon lemon zest, finely grated 1 teaspoon Worstershire sauce 1/8 teaspoon black pepper, ground. | 9. Place all ingredients into a mixing bowl and stir using a whisk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	3	tablespoons	chopped	37.995	8.4303	1.6218	0.1275
green onion	1	cup	sliced divided	19.17	4.0754	0.6887	0.3337
ginger	1/4	cup	peeled chopped	19.2	4.2648	0.4368	0.18
asian pear	1	cup	peeled chopped	-	-	-	-
sauce	1/2	cup		239.355	6.6582	12.550999999999998	18.1278
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
mirin	1/2	cup		-	-	-	-
lemongrass	2	tablespoons	chopped	-	-	-	-
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
kosher salt	2	teaspoons	divided	-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
steak	2	lb	trimmed	1115.2025	0.0	196.2031	30.7361
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
european cucumber	1	cup	seedless sliced	-	-	-	-
spinach	1	cup	sliced	33.0	5.85	3.3	0.45
spinach	1	cup	sliced	33.0	5.85	3.3	0.45
grape tomato	1	cup		-	-	-	-
avocado	1	cup	peeled diced	240.0	12.795	3.0	21.99
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
balsamic vinegar	2	teaspoons		9.328	1.8052	0.0519	0.0
lemon zest	2	teaspoons	grated	-	-	-	-
corn tortilla	12		warmed	-	-	-	-
citrus ranch dressing	3/4	cup		-	-	-	-
cilantro stem	12			-	-	-	-
mint sprig	12			-	-	-	-
lime wedge	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.