Asian Steak Salad

A family favorite that is simple, light and delicious. It will have you feeling satisfied and not super full.


I like to include a variety of foods within my diet and I try my best to focus on more plant-based foods but I will ALWAYS enjoy a good steak! I do not believe in restricting myself from the foods I enjoy but I know I can and will eat them in moderation. So when it comes to eating protein, I like to include both animal and plant-based proteins such as chicken, fish, beef, beans, tofu and nuts. And this family recipe can be modified easily to include the protein you desire!


And I have to say: It's OK to eat meat!

Red meat is a great source of protein, iron, zinc, B12 and is a nutritious option. I found a wealth of information from the National Cattlemen's Beef Association on nutrition, preparation, and just about anything you'd want to know about beef.


This salad includes grilled flank steak on a bed of mixed greens, thin rice noodles and fresh cut vegetables. What's the secret ingredient? Italian dressing as a steak marinade (yes, I said dressing!) and a home-made Asian-style citrus vinaigrette for the salad - or you can opt for store-bought orange sesame dressing.


Asian Steak Salad

Makes about 3-4 servings


Dressing:

  • 1 teaspoon orange zest

  • 1 orange, juiced

  • 1 teaspoon finely grated fresh ginger

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon honey

  • ¼ cup extra-virgin olive oil

  • pinch of kosher salt

Directions:

  1. In a small bowl or mason jar, combine all ingredients together. Mix well. Store in refrigerator and shake well before each use.

Steak:

  • 1 pound flank steak

  • 2 cups Italian dressing (I use Kraft Zesty Italian Dressing but you can use your favorite brand - marinate flank steak in dressing preferably overnight, but up to 2 hours before cooking)

For Salad:

  • 1 small cucumber, unpeeled and diced

  • 1 tomato, diced

  • 1/2 red onion, diced

  • 4 cups mixed greens (I chopped up romaine, iceberg and red leaf)

  • 1- 14 ounce box of rice noodles, cooked (follow directions on packaging - I used Thai Kitchen® gluten-free thin rice noodles)

Directions:

  1. Pour Italian dressing over flank steak. Cover and let marinate in the refrigerator for at least 2 hours or overnight.

  2. Grill flank steak until desired level of cooking, for medium rare cook for about 4-5 minutes on each side. Spread more marinade on each side when you flip it.

  3. Remove from heat and let sit for 5 minutes. Slice into 1/2 inch deep pieces, slicing it long ways.

  4. To assemble salad: add mixed greens, rice noodles and chopped vegetables. Pour dressing over and toss salad. Add flank steak to salad and enjoy!


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