Asian Grilled Steak Salad Recipe
Ingredients
| Cilantro | 1⁄2 Bunch (50 gm) (Including Roots, Stems And Leaves) | |
| Garlic | 2 Clove (10 gm), chopped | |
| Chopped ginger root | 15 Milliliter (Fresh, 1 Tablespoon) | |
| Chili paste | 5 Milliliter (Hot, 1 Teaspoon) | |
| Hoisin sauce | 25 Milliliter (2 Tablespoon) | |
| Soy sauce | 25 Milliliter (2 Tablespoon) | |
| Lemon juice | 25 Milliliter (2 Tablespoon) | |
| Flank steak | 500 Gram (1 Pound) | |
| Granulated sugar | 75 Milliliter (1/3 Cup) | |
| Water | 75 Milliliter (1/3 Cup) | |
| Rice vinegar/Cider vinegar | 25 Milliliter (2 Tablespoon) | |
| Orange juice | 25 Milliliter (2 Tablespoon) | |
| Lemon juice | 15 Milliliter (1 Tablespoon) | |
| Soy sauce | 15 Milliliter (1 Tablespoon) | |
| Garlic | 1 Clove (5 gm), minced | |
| Chili paste | 2 Milliliter (Hot, 0.5 Teaspoon) | |
| Carrot | 1 Small, grated or chopped (1/3 Cup / 75 Milliliter) | |
| Mixed salad greens | 10 Cup (160 tbs) (2.5 Liter) | |
| English cucumber | 1 Large, thinly sliced | |
| Coarsely chopped fresh cilantro/Coarsely chopped fresh parsley | 125 Milliliter (0.5 Cup) | |
| Chopped fresh mint | 50 Milliliter (0.25 Cup) | |
| Chopped fresh chives/Chopped green onion | 50 Milliliter, chopped (0.25 Cup) |
Nutrition Facts
Serving size
Calories 246 Calories from Fat 51
% Daily Value*
Total Fat 5 g8%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 22.2 mg7.4%
Sodium 631 mg26.3%
Total Carbohydrates 26 g8.6%
Dietary Fiber 3.4 g13.5%
Sugars 18.1 g
Protein 20 g40.6%
Vitamin A 111.5% Vitamin C 72%
Calcium 8.3% Iron 14.9%
*Based on a 2000 Calorie diet
Directions
Trim any fat from steak.
Coat steak with marinade and marinate for 3 hours or overnight in refrigerator.
Grill flank steak for 4 to 5 minutes per side, or until cooked medium-rare.
Cool for at least 10 minutes.
Slice thinly on diagonal.
Meanwhile, to prepare sauce, combine sugar and water in small saucepan and heat until sugar dissolves.
Add rice vinegar, orange juice, lemon juice, soy sauce, garlic, chili paste and carrot.
Taste and adjust seasonings if necessary.
Cool.
To serve, arrange salad greens on flat dish.
Arrange cucumber on top and sprinkle with chopped cilantro, mint and chives.
Place steak slices on top and drizzle with sauce.
Chef
