Asian Steak Salad with Cucumber and Napa Cabbage
FLAVOR BOOSTER Toasted sesame oil, used in many Asian dishes, has a robust and nutty taste. Combined with rice vinegar, lime juice, garlic, and red-pepper flakes, it multitasks in this recipe as both marinade and salad dressing.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat broiler, with rack 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, both oils, red-pepper flakes, and garlic.
Step 2
Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to 1 day, covered, in the refrigerator).
Step 3
Lift steak from marinade (discard marinade), and place on a foil-lined rimmed baking sheet. Broil, without turning, 8 to 10 minutes for medium-rare. Remove from broiler; tent with foil and let rest 5 to 10 minutes before slicing thinly on the diagonal, against the grain.
Step 4
In a large bowl, toss cabbage and cucumber with reserved dressing. To serve, divide salad among four plates; top with steak and peanuts.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 317
Step 7
Fat: 17.7g (4.5g Saturated Fat)
Step 8
Protein: 27.9g
Step 9
Carbohydrates: 11.5g
Step 10
Fiber: 2.7g
