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Asian Steak Salad with Cucumber and Napa Cabbage

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    This recipe for Asian steak salad with cucumber and napa cabbage is from the January/February 2008 issue of Everyday Food.
    The Martha Stewart Show, January Winter 2008
    • Prep Time 25 minutes
    • Total Time 25 minutes
    • Yield Serves 4
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    Ingredients

    • 1/4 cup fresh lime juice (from 2 limes)
    • 1/4 cup unseasoned rice vinegar
    • 2 tablespoons vegetable oil, such as safflower
    • 1 tablespoon toasted sesame oil
    • 1/2 teaspoon crushed red-pepper flakes
    • 1 garlic clove, crushed through a press
    • 1 pound flank steak
    • 1/4 cup soy sauce
    • Nonstick cooking spray
    • 1/2 head napa cabbage (1 pound), thinly sliced crosswise
    • 1 English cucumber, halved lengthwise and thinly sliced on the diagonal
    • 1/4 cup coarsely chopped unsalted roasted peanuts

    Directions

    1. Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.
    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 overnight in the refrigerator).
    3. Spray a baking sheet with cooking spray. Lift steak from marinade (discard marinade), and place on baking sheet. Broil, without turning, until medium-rare, 8 to 10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.
    4. In a large bowl, toss cabbage and cucumber with reserved dressing; divide among four plates. Top salad with steak and peanuts.

    Recipe Reviews

    • Shannalicious
      11 Jan, 2010

      Loved this salad and flank steak - it's a snap to make, inexpensive and light!

    • nicham01
      9 Jan, 2009

      This salad was great. My husband didn't even have to add ketchup, which he eats on everything with meat! Very zesty is true, I might cut down on the vinegar

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