*  Exported from  MasterCook  *
                   Master Flank Steak Beef & Citrus Salad
 Recipe By     : By: DAN BOWE, Special to The SF Chronicle
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      head          romaine lettuce
    1                    marinated -- thin flank steak
                         (about 3/4 pound), grilled, cooled
    2                    navel oranges -- or other oranges
    2                    pink grapefruit
      1/2                medium-size ripe mango
    2      tablespoons   fresh lime juice
    2      tablespoons   Barbecue Sauce (see recipe)
    2      tablespoons   rice vinegar
      1/2  cup           peanut oil -- (1/2 to 3/4)
                         Rice stick noodles
   12                    fresh mint leaves -- torn into smaller
 INSTRUCTIONS: Wash lettuce, dry, and tear into large (1- to 2-inch square)
 pieces. Refrigerate until ready to use. 
 Cut flank steak (with the grain) in half or thirds to produce pieces no more
 than 2 inches wide. Cut these pieces (against the grain) into very thin slices
 no more than 1/4 inch thick. Refrigerate until ready to use. 
 Peel oranges and grapefruit, cut in half through the middle, then cut into
 1/4-inch thick slices. 
 Peel mango and cut into 1-inch pieces. Set aside. 
 Combine lime juice, barbecue sauce and vinegar in a bowl. Whisk in peanut oil
 to taste (I prefer the lesser amount, as this makes a more pungent dressing). 
 Break noodles into pieces, about 4 to 6 inches long, and place in large bowl
 of cold water. Let soften about 15 minutes, then drain very well. 
 To assemble: Toss noodles with about 2 tablespoons dressing and separate to
 thinly cover bottom of 4 large plates. Toss romaine with enough dressing to
 coat, then place on top of noodles. Dress sliced flank steak with enough
 dressing to generously coat; arrange over lettuce. Top with (undressed) citrus
 and mango, and sprinkle with torn mint leaves. 
 Serves 4. 
 PER SERVING: 475 calories, 18 g protein, 25 g carbohydrate, 37 g fat (8 g
 saturated), 42 mg cholesterol, 127 mg sodium, 5 g fiber. 
 By: DAN BOWE, Special to The SF Chronicle
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