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Asian Steak Salad

0 Ratings
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  • Prep 15 min
  • Total 45 min
  • Servings 4

Spice rubbed flank steak and grilled mushrooms give this salad some delicious flavors. A savory Asian dressing tops it off. MORE + LESS -

Macheesmo Macheesmo
November 25, 2014

Ingredients

2
teaspoons chili garlic sauce (dressing) (opt.)
2
teaspoons sesame oil (dressing)
2
tablespoons mirin cooking wine (dressing)
2
tablespoons soy sauce (dressing)
1/4
cup olive oil (dressing)
1
teaspoon kosher salt (rub)
1
teaspoon mustard (rub)
1
teaspoon paprika (rub)
1
teaspoon cinnamon (rub)
1
teaspoon pink peppercorns (rub)
1
star anise pod (rub)
1
tablespoon szechuan peppercorns (rub)
3
tablespoons olive oil, for grilling
1
avocado sliced thinly
1
cup carrots, shredded
4
cups salad greens
2
large portabella mushrooms, grilled
1
pound flank steak, grilled

Steps

Hide Images
  • 1
    Grind together rub ingredients and rub flank steak. Also, drizzle on some olive oil and rub into steak.
  • 2
    Wrap steak in plastic wrap tightly and let rest for at least 30 minutes for more flavor.
  • 3
    Drizzle mushrooms with olive oil and season with a sprinkle of salt.
  • 4
    Grill mushrooms and flank steak over high heat for about 10 minutes. Flip halfway through to ensure even cooking. This is for a medium rare flank steak. Adjust cooking time to your tastes.
  • 5
    Let steak rest for at least 5 minutes before slicing thinly against the grain of the meat. Also, slice mushrooms.
  • 6
    Mix together dressing ingredients in a small bowl. Use a whisk to make sure they are mixed well.
  • 7
    Lay down some salad greens on a plate and sprinkle with carrots. Drizzle on some dressing and top with sliced steak, mushrooms, and avocado. If you want to get fancy, alternate slices for a cool look.
  • 8
    Drizzle on a bit of extra dressing over the top and serve immediately.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • Welcome to 2012!

    You probably know someone who resolved to eat healthier this year.

    It’s also likely you know someone who will probably break that resolution.

    Frankly, this is because when people think of healthy food they think of bland food. They think of green smoothies and liquefied bean curd and all kinds of other healthy (but not appetizing) stuff.

    It’s really hard to make a complete diet out of stuff that tastes like rabbit food. For me, it’s impossible.

    When I think of something healthy, it needs to have lots of flavors. I usually try to cut back on stuff like dairy and carbs and huge hunks of meat and cheese, but I still need something with serious flavor.

    That’s why I call this Asian Flank Steak Salad a diet-saver salad. Sure, it has some red meat on it which some would consider not very healthy, but it just has a few slices. The results are so completely delicious that you’ll completely forget you’re eating something healthy.

    The flavor in this salad comes from a really intense spice rub that goes on the flank steak. This rub has some really unique flavors and maybe a few spices that you aren’t used to tasting.

    It starts with pink peppercorns, Szechuan peppercorns, and star anise. If you can’t find these spices in your local stores, check Penzey’s online. They have a great selection.

    Mix these guys together with some cinnamon, mustard, paprika, and a pinch of salt. I used a mortar and pestle to grind mine together but you could also use a more traditional spice grinder. Whatever works for you.

    When your rub is done, drizzle some olive oil all over your flank steak and generously season the steak with the rub. Rub both sides of the steak and don’t be afraid to really pack it on there.

    If you have time, this will be a lot better if you can wrap the steak in plastic wrap and let it sit for about 30 minutes before grilling it.

    Meanwhile, prep the portabella mushrooms. Just brush off any dirt that’s on them and drizzle them with some olive oil.

    While you’re waiting for your grill to heat up (you want it to be blazing hot), go ahead and whisk together the dressing ingredients.

    This may not look like much dressing, but this is potent stuff. A little goes a long way. Just a few drizzles of it will give your salad tons of flavor.

    Once your grill is hot, go ahead and toss on the mushrooms and steak at the same time. Luckily, they both take about the same amount of time to cook (roughly 10 minutes).

    Flip the steak halfway through so it cooks evenly and rotate the mushrooms every few minutes.

    10 minutes should give you a nice medium rare steak, but feel free to cook it longer if you want your steak done more.

    Once your stuff comes off the grill, let it rest for a few minutes and then slice it!

    When slicing the steak, be sure to slice it against the grain of the meat so it’s easier to cut on the salad.

    At the last minute, I decided to toss on some sliced avocado as well. The avocado does add some fat to the salad, but it’s the good kind of fat!

    Once all this stuff is sliced, pile it high on some lettuce and drizzle with some dressing. Of course, feel free to get fancy like I did in the first photo and alternate slices for a pretty effect.

    This is the kind of salad that I like to take for lunch also. It’s really filling and packs nicely. Just remember to bring your dressing separately or your greens will get really soggy.

    While this might not be the healthiest salad in the world, it’s got enough flavor to keep your diet and hunger in check.

    Try it out if you feel yourself slipping away from that New Year’s resolution!

    Nick is a firm believer that healthy can include steak. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon profile.

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