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Quick, Healthy, Easy Asian Steak Salad Recipe

Fast & Easy Dinner: Asian Steak Salad

Post-Halloween, get back into the swing of things by settling in with a decidedly delicious yet healthy steak salad. Although Asian-inspired steak salads can venture into more sophisticated territory, a pared-down version can be equally delicious.

The secret here lies in multitasking: Create a garlicky lime vinaigrette that'll do double duty as both dressing and marinade. Allow the steak to cook in the broiler while you're chopping and tossing the vegetables. Top still-warm steak with a sprinkling of peanuts, and dinner's ready in under 30. Want the recipe? Then keep reading.

Asian Steak Salad

Asian Steak Salad

Quick, Healthy, Easy Asian Steak Salad Recipe 2010-10-29 13:26:45

Ingredients

  1. 1/4 cup fresh lime juice (from 2 limes)
  2. 1/4 cup rice vinegar
  3. 2 tablespoons vegetable oil, such as safflower
  4. 1 tablespoon toasted sesame oil
  5. 1/2 teaspoon red-pepper flakes
  6. 1 garlic clove, crushed through a press
  7. 1 pound flank steak
  8. 1/4 cup soy sauce
  9. 1/2 head napa cabbage (1 pound), thinly sliced crosswise
  10. 1 English cucumber, halved lengthwise and thinly sliced on the diagonal
  11. 1/4 cup coarsely chopped unsalted roasted peanuts

Directions

  1. 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.
  2. Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. 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 overnight in the refrigerator).
  3. Lift steak from marinade (discard 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.
  4. In a large bowl, toss cabbage and cucumber with reserved dressing; divide among four plates. Top salad with steak and peanuts.

Serves 4.

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