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Asian Style salad with marinated steak strips

  • Category: Beef, Main Dish
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 15 minutes
  • Total Cooking time: 10 minutes

This is a light yet filling meal for those coming days of summer when you want something that is cool and crisp, yet has enough substance to keep you filled. Equally at place in a outdoor picnic or as a first course for a elegant meal, this is a recipe that is both healthy and delicious. As a side note here, In this recipe you will note I call for the lettuce to be torn rather than cut up into bite sized pieces, this is both for a home style look and feel to the salad and for the fact that torn lettuce seems to wilt slower than lettuce that has been cut, allowing the ingredients to remain fresh longer.

Salad

Amount Measure Ingredients
1 small head Romaine Lettuce torn into bite sized pieces
1 small head Iceberg lettuce torn into bite sized pieces
5 leaves Napa Cabbage torn
1 bunch spinach, washed and stemmed
1 1/2 cup daikon radish, sliced into very thin matchsticks
1 cup carrot, sliced into very thin matchsticks
1 bunch cilantro stems removed
6 oz can mandarin orange segments, drained (liquid reserved)

Grilled Steak

Amount Measure Ingredients
1 lbs flank steak
1 tablespoon light soy sauce
1/2 teaspoon garlic powder
1/4 cup juice from mandarin oranges
1 tablespoon lemon juice

Dressing

Amount Measure Ingredients
1/4 cup seasoned rice wine vinegar
4 tablespoon orange juice
1/4 cup vegetable oil
3 tablespoon toasted sesame oil
1 tablespoon chopped garlic
1/4 cup cilantro
    Salt and pepper to taste

To prepare:

Marinate the flank steak overnight in the soy sauce garlic powder and citrus juices. In a large steel bowl lightly toss the lettuces, cabbage and spinach. Cover and refrigerate. Drain the marinade from the steak and discard. Grill the steak over medium coals 5 minutes on each side or until cooked to medium. Remove from heat and set aside 5 minutes then slice across the grain into 1/8″ thick slices. To serve, whisk together the ingredients for the dressing and toss into the mixed greens. Place the greens on a plate and top with a few orange segments, a small bunch each of radish shreds and carrot shreds. Lastly, top with 5 slices of the flank steak and serve immediately.