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Rating: 2.88 stars
17 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1

Making an exotic, vibrant steak salad is no big deal. Just mix lime juice, rice vinegar, and seasonings into a multi-tasking marinade and dressing. This Asian Steak Salad with Cucumber and Napa Cabbage is a flavorful salad that's sure to please

Everyday Food, January/February 2008

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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.

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  • 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.

Cook's Notes

A generous amount of fresh lime juice and rice vinegar tenderizes the beef and adds zest to the salad without requiring much oil.

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Reviews (2)

17 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1
Rating: Unrated
01/11/2010
Loved this salad and flank steak - it's a snap to make, inexpensive and light!
Rating: Unrated
01/09/2009
This salad was great. My husband didn't even have to add ketchup, which he eats on everything with meat! Very zesty is true, I might cut down on the vinegar