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Trim fat from steak. Place steak in a large sealable plastic bag set in a shallow dish. Add 1/4 cup cilantro, 2 tablespoons oil, lemon zest, 2 tablespoons lemon juice, garlic, salt, black pepper and crushed red pepper. Seal bag; turn to coat steak evenly. Chill 30 minutes to 1 1/2 hours.
In a small bowl, combine butter, lemongrass, the remaining 1/4 cup cilantro and the remaining 1 tablespoon lemon juice. Season with salt, pepper and crushed red pepper to taste.
In a 12-inch nonstick skillet, heat the remaining 2 tablespoons oil over medium heat. Cut steak in half crosswise, if needed, to fit in the pan. Cook for 15 to 20 minutes, turning once, or until 145°F for medium-rare or 160°F for medium. Cover lightly with foil; let stand 10 minutes before slicing.
Add cabbage, bean sprouts and green onions to the pan. Cook over medium heat, stirring, for 2 minutes or until crisp-tender. Season to taste with salt and pepper. Serve sliced steak with vegetables and butter mixture. Sprinkle with additional cilantro leaves, if desired.