Asian Steak Salad with Spicy Vinaigrette Recipe

Name: Asian Steak Salad with Spicy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Juice and grated zest of 1 lime; 1 tablespoon grated fresh ginger; 1 garlic clove, minced; 1 scallion, white and light-green parts only, sliced into 1/4-inch rounds; 12 ounces flank steak; Freshly ground black pepper; 1 red bell pepper, stem and seeds removed, julienned; 2 carrots, peeled and julienned; 1 head napa cabbage, tough outer leaves removed, julienned; 1 papaya, peeled, seeds removed, cut into 2-inch pieces; 1/4 cup fresh cilantro leaves, packed; 1/4 cup fresh mint leaves, packed; 1 cup bean sprouts (optional); Spicy Vinaigrette (recipe follows); 2 tablespoons chopped toasted peanuts, for garnish; Juice and grated zest of 2 limes; 2 tablespoons sesame oil; 2 tablespoons water; 2 tablespoons rice-wine vinegar; 1 1/2 tablespoons grated fresh ginger; 1 garlic clove, minced; 1 teaspoon crumbled dried chile pepper or red pepper flakes; 1/4 teaspoon coarse salt; (makes 1/2 cup)

Servings: persons

Juice and grated zest of 1 lime
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 scallion, white and light-green parts only, sliced into 1/4-inch rounds
12 ounces flank steak
Freshly ground black pepper
1 red bell pepper, stem and seeds removed, julienned
2 carrots, peeled and julienned
1 head napa cabbage, tough outer leaves removed, julienned
1 papaya, peeled, seeds removed, cut into 2-inch pieces
1/4 cup fresh cilantro leaves, packed
1/4 cup fresh mint leaves, packed
1 cup bean sprouts (optional)
Spicy Vinaigrette (recipe follows)
2 tablespoons chopped toasted peanuts, for garnish
Juice and grated zest of 2 limes
2 tablespoons sesame oil
2 tablespoons water
2 tablespoons rice-wine vinegar
1 1/2 tablespoons grated fresh ginger
1 garlic clove, minced
1 teaspoon crumbled dried chile pepper or red pepper flakes
1/4 teaspoon coarse salt
(makes 1/2 cup)

1
Prepare the marinade: Place the lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine.
2
Place the steak in a shallow dish; cover with the marinade, turning to completely coat.
3
Transfer to the refrigerator, and marinate 1 hour.
4
Remove the steak from the refrigerator 30 minutes before cooking; let sit at room temperature.
5
Heat a grill or grill pan over medium-high heat.
6
Remove the steak from the marinade, and season with black pepper.
7
Sear the steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare.
8
Transfer to a cutting board; let cool slightly, and thinly slice on the bias.
9
In a large bowl, combine the red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using.
10
Drizzle with the vinaigrette, and toss well to combine.
11
Arrange the vegetables and steak on 4 serving plates.
12
Garnish each serving with 1 1/2 teaspoons chopped peanuts.
13
Combine all the ingredients in a small bowl, and whisk to combine.
14
(Per serving)
15
Calories: 323
16
Fat: 19g
17
Cholesterol: 44mg
18
Carbohydrate: 20g
19
Sodium: 245mg
20
Protein: 21g
21
Fiber: 5g

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: Juice and grated zest of 1 lime, 1 tablespoon grated fresh ginger, 1 garlic clove, minced, 1 scallion, white and light-green parts only, sliced into 1/4-inch rounds, and more.

Yes, Asian Steak Salad with Spicy Vinaigrette 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.

Asian Steak Salad with Spicy Vinaigrette

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