Asian Steak Salad with Cucumber and Napa Cabbage

Asian Steak Salad with Cucumber and Napa Cabbage
Prep Time:
25 mins
Total Time:
25 mins

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.


  • ¼ cup fresh lime juice (from 2 limes)

  • ¼ cup unseasoned rice vinegar

  • 2 tablespoons vegetable oil, such as safflower

  • 1 tablespoon toasted sesame oil

  • ½ teaspoon crushed red-pepper flakes

  • 1 garlic clove, crushed through a press

  • 1 pound flank steak

  • ¼ cup soy sauce

  • Nonstick cooking spray

  • ½ head napa cabbage (1 pound), thinly sliced crosswise

  • 1 English cucumber, halved lengthwise and thinly sliced on the diagonal

  • ¼ cup coarsely chopped unsalted roasted peanuts


  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.

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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