Asian Steak Salad with Spicy Vinaigrette

Name: Asian Steak Salad with Spicy Vinaigrette
Yield: serves 4
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)

January 26, 2012

In this nutritious salad, papaya, red bell pepper, and cabbage provide vitamins A and C, while carrots contribute large amounts of beta carotene. Cilantro and mint supply flavonoids, and peanuts add vitamin E and selenium, all potent antioxidants.

Recipe information

Yield
serves 4

Ingredients

For the Marinade

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

For the Salad

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

Spicy Vinaigrette

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)

Preparation

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

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Asian Steak Beef Meat Napa Cabbage Cabbage Leafy Greens Vegetable Papaya Fruit Main Dinner Gluten Free Dairy Free Easy Weeknight Meals Grilling Cookbooks

Recipe information

Ingredients

For the Marinade

For the Salad

Spicy Vinaigrette

Preparation

Step 1

Step 2

Step 3

Spicy Vinaigrette

Step 4

Fit to eat recipe

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes