Asian Steak Salad with Cucumber and Napa Cabbage
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.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2008
- 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
Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.
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).
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.
In a large bowl, toss cabbage and cucumber with reserved dressing; divide among four plates. Top salad with steak and peanuts.