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Asian Steak Salad with Cucumber and Napa Cabbage

This recipe for Asian steak salad with cucumber and napa cabbage is from the January/February 2008 issue of Everyday Food.

  • Prep:
  • Total Time:
  • Servings: 4
Asian Steak Salad with Cucumber and Napa Cabbage

Source: The Martha Stewart Show, January Winter 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.

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