flank steak salad

Flank Steak salad makes a hearty dinner from your barbecue leftovers. I often cook, slice and then freeze a flank steak just so I can use it for this salad recipe. Bean sprouts can be hard to find and you can substitute other crunchy vegetables, but I really like their flavor. Most of these fresh ingredients will remain crispy days into your time onboard and you can use steak and the dressing your prepared ahead of time to make this at the end of fun filled day in very little time.

flank steak salad

Print Recipe
Serves: 2 Cooking Time: 20 minute with pre-preparation

Ingredients

  • ½ head Napa cabbage, shredded
  • 1 carrot, peeled and julienned
  • ½ red bell pepper, cored and thinly sliced
  • ½ bunch scallions, chopped
  • ½ English cucumber, peeled, cored and chopped
  • 1 cup cooked and shelled edamame (soybeans)
  • 1 cup bean sprouts
  • ½ cup roasted peanuts, roughly chopped
  • 2 cups cooked and sliced flank steak (see flank steak recipe for marinade)
  • Cilantro Lime Dressing
  • ½ red bell pepper, cored
  • 1 small bunch cilantro
  • 2 tablespoons honey
  • 2 tablespoons white vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons light corn syrup
  • 2 teaspoons Dijon mustard
  • ½ teaspoon Asian sesame oil
  • ½ teaspoon fresh ginger, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup olive

Instructions

1

In medium sized bowl, add cabbage, carrot, red pepper, scallions, cucumber, edamame, bean sprouts and sliced flank steak.

2

Toss with salad dressing. Divide onto two plates.

3

Top with peanuts.

4

For Dressing:

5

In food processor, chop bell pepper and cilantro, then add all the remaining ingredients except for the olive oil.

6

Process for 30 seconds. With processor on, add olive oil in a slow stream and continue until all the oil has been added.

Notes

Make the dressing and cook the flank steak ahead of time.

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