Recipes Ingredients Meat & Poultry Beef Recipes Asian Steak Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Slices of skirt steak are hefty counterpoints to leafygreens and cut mango inan Asian-influenced salad. Ingredients 6 tablespoons ponzu 1 tablespoon honey 1 ½ 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 ½-inch cubes 1 carrot, peeled and cut into matchsticks Directions 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. 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). 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. 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. Cook's Notes Ponzu, a Japanese sauce, is a tasty blend of sweet, sour, and salt. Look for it in Asian markets. Rate it Print