Tomorrow is my little brother’s birthday. He is my one and only sibling. Harold. Uncle Harry to my kids. The favorite uncle, on my side. He has a fun, YELLOW (if you are into the COLOR CODE) personality. I asked Jacob, my youngest to describe him: “Funny, strong, loud, cool, garbage gut, always happy”. My little bro is always game for the park, basketball court, carnival rides, swimming pool, sledding, shopping mall- you name it- he’s up for it. The two of us rode for countless hours in the back of my parents camper on road trips all over the Western U.S. We fought a little, but mostly got along, because we only had each other.
Happy Birthday little brother, I love you.
Asian Grilled Flank Steak Salad
For Flank Steak and Marinade:
- 1 flank steak about 1 1/2 pounds
- 2 cloves garlic minced
- 1 tablespoon peeled minced fresh ginger
- 3 scallions white parts only, sliced (may sub chopped onion)
- 2 jalapeno peppers seeded and minced
- 3 tablespoons sugar
- 1/3 cup soy sauce
- 1/3 cup lime juice
- 2 tablespoons dark sesame oil
For Dressing: (to be mixed with remaining 1/2 of marinade)
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1 oz Asian rice noodles or other Asian noodles
- 1 head leaf lettuce- Boston red or green leaf
- 1 cucumber thinly sliced
- 1/2 cup small sweet onion chopped or sliced into
- thin rings optional
- 1 pint cherry tomatoes or two medium sized tomatoes, sliced
- 1/3 cup fresh mint leaves
- 1/3 cup fresh cilantro leaves
- 1/3 cup fresh basil leaves
- 1/4 cup dry roasted peanuts chopped (I used honey roasted)
Score the flank steak on both sides, across the grain. This helps the meat to absorb the marinade. Place the steak into a 9×9 or 9×13 glass dish.
Place all of the marinade ingredients into a bowl and mix together well. Make sure the sugar is dissolved. Pour about half of the marinade over the steak in the glass pan. Let marinate in the refrigerator for 1-2 hours. Save the other half of the marinade for the dressing.
Add to the remaining (for dressing) marinade the 2 tablespoons vegetable oil and 2 tablespoons honey. Whisk and set aside.
Bring about 2-3 quarts of water to a boil and cook the Japanese noodles, according to package directions. You may use soba noodles, or rice noodles. Rice noodles only need to be soaked in cold water, then drained after about 1 hour. If the rice noodles are not tender after an hour, you may need to boil in water 1-3 minutes. Drain noodles in colander, rinse with cold water, toss with a little oil. Set aside.
Place all of the salad ingredients in a large bowl, except peanuts. Toss together.
Brush oil or lightly spray PAM on heated grill. Place the flank steak on the hot grate and grill until cooked to taste 4-6 minutes per side for medium rare. Transfer to cutting board and let rest for at least 3 minutes. Cut the steak into paper thin slices across the grain by holding the knife blade at a 45 degree angle to the top of the meat.
If serving in a large bowl to a crowd, toss the salad ingredients and mound the noodles in the center of the salad, drizzle dressing over all of the greens and noodles. Top with sliced steak, and garnish with chopped peanuts and mint. Toss all together just before serving. If serving on individual plates, lay salad ingredients on plates, top with small amount of noodles and few slices of steak. Drizzle with dressing, sprinkle with peanuts. Serve immediately.
-Rice noodles are available in Asian specialty stores, or many grocery stores. They usually only need soaking, but some varieties require soaking and a brief boil.
-This salad may be made with any type of meat: chicken, pork tenderloin, or even tofu.
4 thoughts on “Asian Grilled Flank Steak Salad”
This salad was mouth-gasmic! Is that a word?
Yes, I attest to the deliciousness of this salad!
Haha I love the directions that came with the package =)
What a wonderful, flavorful salad and steak!