During the summer, I find myself gravitating toward salads more than any other time of the year, and this Asian steak salad never disappoints! Tender, juicy steak meets crunchy cabbage, fresh veggies, cilantro, and roasted peanuts, all tossed with a savory sesame-lime dressing. It’s fresh, flavorful, and satisfying enough to be a meal on its own.
Ingredients
- 1-1 1/2 pound flap meat
- Salt and pepper
- 1/2 red cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, cut into matchsticks
- 1 Persian cucumber, seeded and cut into matchsticks
- 2 green onions thinly sliced
- Cilantro leaves
- Chopped roasted peanuts
- Avocado oil spray
Dressing
- 1/2 tsp ginger
- 4 tbs soy sauce
- 2 tsp sesame oil
- 1 tbs fish sauce
- 2 tbs olive oil
- 2 tbs lime juice
- 1 clove garlic minced
Instructions
- Prepare the steak. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come closer to room temperature. Season one side generously with salt and black pepper.
- Prepare the salad. In a large salad bowl, combine the red cabbage, red bell pepper, carrot, cucumber, green onions, and cilantro leaves. Set aside the chopped peanuts for topping.
- Make the dressing. In a small bowl, whisk together the ginger, soy sauce, sesame oil, fish sauce, olive oil, lime juice, and minced garlic until well combined. Set aside.
- Cook the steak. Heat a griddle or cast-iron skillet over medium-high heat and lightly coat it with avocado oil spray. Cook the steak for approximately 5 minutes per side, or until it reaches your desired doneness. Adjust the cooking time depending on the thickness of the meat.
- Rest and slice. Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain for the most tender bites.
- Dress the salad. While the steak rests, add 4 tablespoons of the dressing to the salad and toss until the vegetables are evenly coated.
- Assemble and serve. Arrange the sliced steak over the salad. Drizzle the remaining dressing over the steak, sprinkle with chopped roasted peanuts, and serve immediately.
Tips for the Best Steak Salad
- Don’t skip resting the steak. This helps keep the meat juicy.
- Slice against the grain. This is key to tender, easy-to-chew steak.
- Keep the veggies crisp. Toss the salad with the dressing just before serving.
- Customize the dressing. Add extra lime juice for brightness or a little honey if you prefer a touch of sweetness.
Enjoy this fresh, crunchy, flavor-packed salad all summer long!