Some recipes earn a permanent place in the recipe box, and Asian Steak Salad is the kind I happily return to. This is the kind of salad that brings freshness to the table without feeling like an afterthought. It is especially appealing when summer calls for food with color and a lighter touch.
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
- In a salad bowl add your salad ingredients except for the peanuts.
- Make the dressing and set aside.
- Salt and pepper your meat from one side, heat a griddle or cast iron pan and spray with avocado oil.
- Cook your meat 10 minutes 5 minutes on each side transfer the steak to a cutting board let rest for 5 minutes then cut against the grain.
- While steak is resting, dress your salad with 4 tablespoons of the dressing and mix well, add the sliced steak on top of the salad then the chopped peanuts after the rest of the dressing to dress the steak.
Notes
- Always take your steak out of the fridge 30 minutes before grilling.