Asian Steak Salad


Slices of skirt steak are hefty counterpoints to leafygreens and cut mango inan Asian-influenced salad.


  • 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


  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.

Cook's Notes

Ponzu, a Japanese sauce, is a tasty blend of sweet, sour, and salt. Look for it in Asian markets.

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