Recipes Ingredients Meat & Poultry Beef Recipes Asian Steak Salad with Cucumber and Napa Cabbage 2.9 (17) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 25, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 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. Ingredients 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 Directions Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic. 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. Rate it Print