Asian Steak Salad Recipe

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Servings: 1

Ingredients

Cost per recipe $8.60 view details

Directions

  1. Turn on gas grill or possibly put cast-iron skillet over high heat on stove. Season steak with salt and pepper and brush with 1 Tbsp. peanut oil. Grill (or possibly pan fry, covered) for 5 min on each side for medium rare. Remove to cutting board.
  2. Meanwhile, trim cabbage and cut crosswise into strips 3/8 to 1/2 inch wide.
  3. Put into salad spinner. Trim bottom inch of watercress stems. Halve rest of the watercress crosswise and add in to cabbage. Fill salad spinner with water, drain and spin dry. Wrap cabbage and watercress in towels to remove excess moisture.
  4. Trim scallions and cut green and white parts thinly, crosswise. Cut top off bell pepper. Stand it upright and cut down inside the four walls, separating them from center core and seeds. Then cut walls into thin strips. Remove and throw away stems from the mushrooms and thinly slice caps. Coarsely chop cilantro.
  5. Put the scallions, bell pepper, mushrooms and cilantro in a large serving bowl.
  6. Peel and halve ginger. Peel garlic. With motor running, drop ginger and garlic down chute of a food processor and puree. Stop motor and scrape down sides of bowl with rubber spatula. Juice lime. Add in lime juice, vinegar, fish sauce, sesame oil, remaining peanut oil and cayenne and salt to taste. Turn on processor and mix till dressing is combined.
  7. Cut the steak in half with the grain. Then cut each half on diagonal against grain into 1/4 inch-thick slices about 2 inches long. Add in meat and juices to vegetables. Add in dressing and toss well.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 474g
Calories 624  
Calories from Fat 486 78%
Total Fat 55.02g 69%
Saturated Fat 9.23g 37%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2803mg 117%
Potassium 987mg 28%
Total Carbs 27.71g 7%
Dietary Fiber 9.7g 32%
Sugars 9.42g 6%
Protein 8.4g 13%
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