Asian Steak Salad with Cucumber and Napa Cabbage

Name: Asian Steak Salad with Cucumber and Napa Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice (from about 2 limes); 1/4 cup rice vinegar (unseasoned); 2 tablespoons vegetable oil, such as safflower; 1 tablespoon toasted sesame oil; 1/2 teaspoon red-pepper flakes; 1 garlic clove, smashed and peeled; 1 pound flank steak; 1/4 cup soy sauce; 1/2 head napa cabbage (1 pound), thinly sliced crosswise; 1 English cucumber, halved lengthwise and thinly sliced on the diagonal; 1/4 cup coarsely chopped unsalted roasted peanuts

Servings: persons

1/4 cup fresh lime juice (from about 2 limes)
1/4 cup rice vinegar (unseasoned)
2 tablespoons vegetable oil, such as safflower
1 tablespoon toasted sesame oil
1/2 teaspoon red-pepper flakes
1 garlic clove, smashed and peeled
1 pound flank steak
1/4 cup soy sauce
1/2 head napa cabbage (1 pound), thinly sliced crosswise
1 English cucumber, halved lengthwise and thinly sliced on the diagonal
1/4 cup coarsely chopped unsalted roasted peanuts

1
Heat broiler, with rack 4 inches from heat.
2
In a small bowl, whisk together lime juice, vinegar, both oils, red-pepper flakes, and garlic.
3
Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag.
4
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 1 day, covered, in the refrigerator).
5
Lift steak from marinade (discard marinade), and place on a foil-lined rimmed baking sheet.
6
Broil, without turning, 8 to 10 minutes for medium-rare.
7
Remove from broiler; tent with foil and let rest 5 to 10 minutes before slicing thinly on the diagonal, against the grain.
8
In a large bowl, toss cabbage and cucumber with reserved dressing.
9
To serve, divide salad among four plates; top with steak and peanuts.
10
(Per Serving)
11
Calories: 317
12
Fat: 17.7g (4.5g Saturated Fat)
13
Protein: 27.9g
14
Carbohydrates: 11.5g
15
Fiber: 2.7g

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup fresh lime juice (from about 2 limes), 1/4 cup rice vinegar (unseasoned), 2 tablespoons vegetable oil, such as safflower, 1 tablespoon toasted sesame oil, and more.

Yes, Asian Steak Salad with Cucumber and Napa Cabbage falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!