Asian steak salad
Indulge in the exotic flavors of an Asian-inspired steak salad. Succulent grilled meat combined with crisp veggies and savory dressing create a culinary masterpiece. Taste the fusion of flavors today!
Ingredients:
- 450g steak (flank/London Broil, top blad/flank, or even strip, flat iron or New York - about 1" thick)
- 1/2 English cucumber
- 4 - 6 green onions (thinly sliced)
- 1 cup whole cilantro leaves
- 1 cup whole mint leaves
- 140g spring greens, baby lettuce greens, baby Asian greens
- scant 1 teaspoons kosher salt
- about 2 tablespoons vegetable oil
- a few pinches sea salt flakes (optional)
- 2 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons lime juice, freshly squeezed
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 red finger chili, seeded and minced
- 2 - 3 drops sesame seed oil
- 1 small hot red chili, minced
Instructions:
- Begin by combining all the ingredients for the dressing, stirring until the sugar completely dissolves.
- Cut the cucumber in half lengthwise, remove the watery seeds from the center, and either thinly slice into half-moons or julienne into strips if you prefer.
- Rip apart the lettuce and mix it on a large platter with the herb leaves and sliced green onions. Place it in the refrigerator until ready to use, but not more than 20 minutes. If you wish to chop the herbs, do it roughly right before using to prevent wilting and discoloration.
- Heat up your grill or grill pan until very hot. Coat the steak with a moderate amount of vegetable oil, then season with kosher salt.
- Once the grill is hot, place the steak on it and grill for around 3 to 4 minutes before flipping and grilling for an additional 2 to 3 minutes (or until a thermometer reads about 125°F, give or take a few degrees).
- Transfer the steak to a foil-lined plate, cover it with more foil, and let it rest for 10 minutes. The residual heat will continue cooking it to a perfect medium-rare at 130 to 135°F.
- Dress the cucumbers with the prepared dressing once they are wrapped in foil.
- After the steak has rested, slice it thinly at an angle, cutting against the grain. If there are any juices in the foil, pour them back over the beef.
- Arrange the sliced beef on top of the salad. Take the cucumbers out of the dressing and scatter them over the salad. Add more dressing as needed and sprinkle with crunchy flakes of salt if desired.
Summary:
- Calories: 1456 kcal
- Fat: 102 g
- Protein: 101 g
- Carbs: 36 g
- Potassium: 2624 mg
- Magnesium: 211 mg