asian steak salad


So, despite my last post being insanely delicious, I’m told that it is the start of a “new year” and that some people have things called “resolutions” and that in these “resolutions” some people, so I’m told, are trying to be more healthful. Silly me. Ruining your diets before you even start them. How dare I.

So, in your honor, those of you who have what’s called “self control” and are trying to be more healthful, I give you a (relatively) “light” meal. All the benefits of salad – being full of healthy veggies and having lots of greens to fill you up, with the added taste of a nice (LEAN) juicy steak right on top.

Now, please do not make the same error I made. Do not walk away from the grill with no concept of what time it is and allow your steak to just cook and cook away. Is it a big deal? Not really, but this steak really should have been medium-rare to medium. So be a good girl (or boy) and cook your steak over high heat for about 5 – 6 minutes per side, then tent it with foil and let it rest about 10 minutes afterward. Slice against the grain and lay atop your bed of greens.

Asian Steak Salad

[ Printable Version ]

For the meat:

  •     2 Tablespoons soy sauce
  •     2 Tablespoons oil (olive oil or vegetable will do)
  •     1 Tablespoon red wine
  •     3 cloves garlic, minced
  •     2 teaspsoons brown sugar
  •     1 1-pound flank steak

For the dressing:

  •     2 Tablespoons soy sauce
  •     2 Tablespoons oil
  •     2 Tablespoons sugar
  •     1 Tablespoon lime juice
  •     2 cloves garlic, minced
  •     1 Tablespoon ginger
  •     1 scallion, finely diced

For the salad:

  • Salad greens
  • 1 cucumber, sliced
  • ½ medium red onion, sliced

1. Marinate your meat by mixing together the soy sauce, oil, brown sugar, wine, and garlic. Pour over meat and let marinate at least 30 minutes. (I do this while it’s coming to room temperature)

2. While the meat is marinating, make your dressing by combining all of the dressing ingredients, including the scallion, mixing well. Taste and adjust, if it tastes flat try a dash of vinegar.

3. About 10 minutes before you’re ready to get cookin’, turn on your grill. Heat to high heat (about 550 degrees F). Cook the flank steak to medium-rare (about 5-6 minutes each side). Once done, transfer steak to plate and tent with foil for ten minutes while it rests.

4. Once the steak is done resting, cut against the grain into thin slices. For more even distribution, you can toss your salad with some of the dressing before plating, then place the steak over your salad veggies and drizzle with additional dressing if necessary.

Eat & enjoy… maybe think about using the left over steak for stir fry tomorrow… now that you think about it, that marinade would probably make a pretty good stir fry sauce… Let’s use brown rice instead of white, in the interest of being “healthful”. 😉

One thought on “asian steak salad

  1. We make something very similar at my home. It is so quick and actually if you use sugar substitute as part of the marinade quite a tasty and healthy meal. Your pictures are fabulous it makes my mouth water.

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