Name: Asian Steak Salad
Yield: 4 servings
Ingredients: 6 tablespoons ponzu; 1 tablespoon honey; 1 1/2 teaspoons finely grated peeled fresh ginger; 2 teaspoons fresh lemon juice; 2 tablespoons rice wine vinegar; 1 teaspoon toasted sesame oil; 6 tablespoons extra-virgin olive oil; 2 tablespoons Asian chili paste, such as sambal oelek; 1 skirt steak (8 ounces); Coarse salt and freshly ground pepper; 6 ounces frisee, trimmed; 1 large mango, peeled and cut into 1/2-inch cubes; 1 carrot, peeled and cut into matchsticks

Slices of skirt steak are hefty counterpoints to leafy greens and cut mango in an Asian-influenced salad.

Source: Martha Stewart Living, June 2006

Servings

Ingredients

Directions

1. Whisk ponzu, honey, ginger, lemon juice, and vinegar in a medium bowl. Add oils in a slow, steady stream, whisking constantly until emulsified. Transfer half of the mixture to a medium bowl for the dressing. Add chili paste to remaining half for the marinade; whisk to combine.
2. Put steak into a medium baking dish. Add marinade; turn to coat. Cover; marinate in the refrigerator, flipping occasionally, at least 1 hour (up to overnight).
3. Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Bring steak to room temperature; discard marinade. Season steak with salt and pepper. Grill, flipping once, until medium-rare, about 4 minutes per side. Remove from grill, and let rest 10 minutes.
4. Cut steak at an angle against the grain into 1/2-inch-thick slices. Toss steak, frisee, mango, and carrot in bowl with dressing. Transfer to a serving platter.