Asian Steak Salad
Featuring a flavorful, grilled flank steak served over a colorful salad, this Asian Steak Salad is an easy and tasty way to mix up the weeknight dinner routine!
Servings: 4 servings
Calories: 254kcal
Ingredients
For the Steak Salad
- 1 package AdapTable® Asian Grill Flank Steak
- 4 cups shredded cabbage I used ½ green cabbage and ½ red cabbage
- 2 large carrots peeled and cut into matchsticks
- 1 red bell pepper thinly sliced
- ½ English cucumber halved crosswise and peeled with a vegetable peeler
- ¼ cup chopped cilantro
- ½ cup sliced green onions or scallions
- ¼ cup chopped cashews
- 1 Tbsp sesame seeds lightly toasted (see note)
For the Dressing
- 2 Tbsp soy sauce
- 1 Tbsp lime juice
- ½ Tbsp olive oil
- ½ Tbsp fish sauce
- 1 tsp sesame oil
- ½ tsp minced garlic
- ¼ tsp ground ginger
Instructions
- Preheat grill to medium-high heat.
- Once grill has preheated, grill steak for 15 minutes, flipping halfway, or until internal temperature reaches 145°F at the thickest point.
- Transfer steak to a large cutting board and let it rest for 5 minutes. Slice steak against the grain into strips.
- Meanwhile, using a large bowl, add remaining salad ingredients except for sesame seeds (cabbage, carrots, bell pepper, cucumber, cilantro, green onions and cashews); toss until well combined.
- Using a small bowl, whisk all of the dressing ingredients together.
- Pour salad dressing on top and toss until well combined.
- Slice steak against the grain into ½” strips and place on top of salad.
- Sprinkle toasted sesame seeds on top of salad before serving.
Notes
To toast sesame seeds, place them in a dry skillet and cook, stirring occasionally, for 3-5 minutes, or until light golden brown.
Nutrition
Calories: 254kcal | Carbohydrates: 15g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 764mg | Potassium: 760mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6329IU | Vitamin C: 70mg | Calcium: 100mg | Iron: 3mg
