- Total time 2 hours & 30 minutes
- Portion size 8 servings
In bowl, stir together garlic, shallots, lemongrass, sugar, fish sauce, oil, lime juice, soy sauce and pepper. Transfer 3 tbsp of mixture to ramekin; pour remaining mixture into resealable plastic bag. Add steak to bag, pressing out air; close bag. Refrigerate, flipping occasionally, for 2 hours.
Preheat barbecue to medium heat (350°F); grease grill. In bowl, toss mushrooms with reserved lemongrass mixture. Sprinkle with salt.
Remove steak from marinade, shaking off excess; discard bag and remaining marinade. Grill steak uncovered, flipping once, until grillmarked and mediumrare, about 12 minutes. Transfer to cutting board; tent with foil and let rest for 10 minutes.
Meanwhile, grill mushrooms uncovered, flipping once, until grill-marked, about 5 minutes.
Slice steak across the grain into 1⁄4inch thick slices. Place steak, mushrooms and lettuce on serving platter. Serve with Soy Dipping Sauce.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 807 mg
- Protein 22 g
- Calories 232
- Total fat 11 g
- Cholesterol 65 mg
- Saturated fat 3 g
- Total carbohydrate 11 g