Asian Steak Salad with Cucumber and Savoy Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup fresh lime juice (2 limes)1/4 cup rice vinegar2 tbsp canola oil1 tbsp sesame oil1/2 tsp red pepper flakes1 garlic clove, minced1 lb. flank steak1/4 cup soy sauce1/2 head savoy cabbage, thinly sliced1 cucumber, halved lengthwise and thinly sliced along diagonal1/4 cup coarsely chopped roasted peanuts
1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil and set aside. In a small bowl, whisk together lime juice, vinegar, oils, red pepper flakes and garlic.
2. Pierce steak all over with fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime mixture over steak (reserve other half for dressing) and marinate at room temperature, 10 minutes (or up to overnight in the fridge).
3. Lift steak from marinade (discard marinade), and place on prepared baking sheet. Broil, without
turning, until medium-rare, 8 to 10 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.
Number of Servings: 4
Recipe submitted by SparkPeople user SUSITSKY.
2. Pierce steak all over with fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime mixture over steak (reserve other half for dressing) and marinate at room temperature, 10 minutes (or up to overnight in the fridge).
3. Lift steak from marinade (discard marinade), and place on prepared baking sheet. Broil, without
turning, until medium-rare, 8 to 10 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.
Number of Servings: 4
Recipe submitted by SparkPeople user SUSITSKY.
Nutritional Info Amount Per Serving
- Calories: 388.4
- Total Fat: 23.6 g
- Cholesterol: 56.7 mg
- Sodium: 1,261.6 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 4.2 g
- Protein: 28.2 g
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