Asian Steak Salad


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The fresh lime juice and rice vinegar give this salad plenty of zest!

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Time needed

25 min preparation


  • 1/4 C. fresh lime juice
  • 1/4 C. rice vinegar
  • 2 Tbs. vegetable oil
  • 1 Tbs. toasted sesame oil
  • 1/2 tsp. red-pepper flakes
  • 1 garlic clove, crushed with press
  • 1 lb. flank steak
  • 1/4 C. soy sauce
  • 1/2 head napa cabbage, thinly sliced crosswise
  • 1 English cucumber, halved lengthwise and thinly sliced on the diagonal
  • 1/4 C. coarsely chopped unsalted roasted peanuts

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Heat broiler with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes and garlic. Pierce steak all over with fork; place in a shallow dish or plastic bag.  Pour soy sauce and half of lime juice mixture over steak and marinate at room temperature, 10 minutes or up to overnight. Lift steak from marinade and place on prepared 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 large bowl, toss cabbage, cucumber with reserved dressing; divide among four plates. Top with steak and peanuts.

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