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updated: 1/22/2013 6:31 AM

Spicy Asian Flank Steak Salad

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  • Ethan Danstrom grills flank steak for an Asian-style dinner salad.

       Ethan Danstrom grills flank steak for an Asian-style dinner salad.
    JOE LEWNARD | Staff Photographer

  • Slices of grilled, marinated flank steak top Ethan Danstrom's Asian-style dinner salad.

       Slices of grilled, marinated flank steak top Ethan Danstrom's Asian-style dinner salad.
    JOE LEWNARD | Staff Photographer

 

1 flank steak, 2-3 pounds

Dressing/marinade

1 cup soy sauce

cup cilantro stems,

1/3 cup olive oil

1 tablespoon sriracha hot sauce (or to taste)

cup rice vinegar

1 teaspoon powdered ginger (or tablespoon fresh)

1 tablespoon minced garlic (3-4 cloves)

1 tablespoon mustard

cup lime juice

teaspoon sesame seed oil

1/3 cup white vinegar

Salad

1 package (8-12 ounces) mixed greens

10 slices water chestnuts

2 green onions

Handful cilantro leaves

1 orange bell pepper, seeded

24 snow peas

1 lime

Rinse meat under cold water and pat dry with a paper towel. If the flank steak is much thicker at one end than the other you can pound it out with a meat hammer to even it out. This pounding also works to tenderize the meat a bit. Transfer steak in a 1-gallon zip-top bag and set aside.

For the marinade/dressing: Combine the soy sauce, cilantro, olive oil, sriracha, rice vinegar, ginger, garlic, mustard, lime juice and sesame seed oil in a blender and puree for 2 minutes.

Once the ingredients are thoroughly pureed pour half of it into the zip top bag with the flank steak. Mush the steak and sauce around to evenly coat the steak and place in the refrigerator for 2 to 12 hours.

Whisk white vinegar into the remaining marinade; this becomes the dressing. Mix/shake again before serving.

For the salad: Slice the bell pepper into thin strips and cut those in half so they are fork sized bites. If you prefer smaller bites of water chestnuts you can slice those into slivers to match. Roughly chop the cilantro and slice the white and tender green parts of the green onions at an angle to create more presentable rings for the top of the salad.

To cook the steak: About 40 minutes before you want to start cooking, remove the steak from the fridge and let it get to room temperature. Prepare a grill for direct cooking.

Remove the steak from the marinade and blot it dry with paper towels and brush it with a light coat of olive oil. Place the thickest part of the steak over the hottest part of the grill. Cooking time will depend on the thickness of your steak, but generally it is 5-7 minutes a side for a medium cooked steak.

Remove steak to a plate, tent with foil and let it rest for 10-15 minutes.

To assemble: On each of four chilled dinner plates divide the mixed greens, bell pepper, snow peas, water chestnuts and cilantro.

Cut the steak against the grain and at a 45 degree angle to the cutting board. Place steak strips on top of the veggies and then sprinkle with the green onions and drizzle with the dressing. Squeeze the lime wedges over all and serve immediately.

Serves four to six.

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