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Asian Steak Salad with Cucumber and Napa Cabbage

17

Making an exotic, vibrant beef salad is no big deal. Just mix lime juice, rice vinegar, and seasonings into a multi-tasking marinade and dressing.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2008

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.

Cook's Notes

A generous amount of fresh lime juice and rice vinegar tenderizes the beef and adds zest to the salad without requiring much oil.

Reviews Add a comment

  • Shannalicious
    11 JAN, 2010
    Loved this salad and flank steak - it's a snap to make, inexpensive and light!
    Reply
  • 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
    Reply