Grilled Asian Flank Steak Salad

by Kelli H. on July 2, 2013

Summer is in full swing here in Sonoma County. We’ve been having a major heat wave all last weekend and most likely all week. While I love warm weather, I’m not a huge fan of upper 90’s and into the 100’s. It definitely makes cooking very difficult. After work today, I didn’t feel like going home to my HOT non air conditioned house, so I went over to my mom’s. Luckily, she had some AC on and a kiddie-pool for Ryder to cool off in.

It was pretty low key evening. My dad left for Alaska today, so it was just me, my mom, David, and the dogs. We drank a beer in the back yard to cool off a bit, then headed into the cool house to prep dinner. It was a very easy dinner, especially with two people cooking! Thanks, Mom! We ate dinner out on the patio, and Ryder was of course being a silly boy. He loves carrying a tennis ball around in his mouth these days.

This salad was perfect for a hot summer night. It was minimal cooking! Just a tad prep work to make a super easy salad dressing and letting the steak marinate for a bit while the BBQ came to a roaring high heat. Once the meat was on, the dinner came together in no time.

While we all enjoyed the meal very much (the steak is SO delicious), we all agreed that we could do without the shredded cabbage. You’ll see cabbage in my photos, but I’m not adding it to the recipe below. If you’re a huge fan of cabbage, go ahead and use half the lettuce and add half the cabbage, buttttttt we all thought it would have been better with just the lettuce.

Grilled Asian Flank Steak Salad
adapted from Cooking Light May 2013

1/4 cup cilantro, chopped
5 teaspoons sugar, divided
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 pound flank steak
3 tablespoons lime juice
2 tablespoons water
1 tablespoon peanut butter
1/4 teaspoon crushed red pepper flakes
1 head red or green leaf lettuce
1/4 cup green onions
1 mango, peeled & diced

1. Preheat grill to medium high heat.

2. Combine cilantro, 1 tablespoon sugar, ginger, garlic, fish sauce, and soy sauce. It won’t make much marinade, but slather it all over the steak and let sit in the marinade for 15 minutes to 1 hour. I put it in a pie dish, but you could also use a plastic bag. I let it marinate about 30 minutes outside the fridge, so that when I put it on the grill it doesn’t tense up.

3. Place steak on the grill and let cook for 5 minutes. Flip the steak after 5 minutes and grill another 5 minutes on the other side. Remove from grill and let sit under aluminum foil for 5 minutes to rest. Cut the steak against the grain.

4. While the steak is on the grill, make the dressing by combining lime juice, 2 tablespoons water, peanut butter, remaining 2 teaspoons of sugar, and red pepper flakes in a bowl.

5. In a large bowl mix together your lettuce and green onions. Pour dressing over lettuce and serve on a plate. Top with diced mango and flank steak.

{ 3 comments… read them below or add one }

Jenn (eating bender) July 2, 2013 at 5:39 pm

This salad sounds delicious and perfect for summer! We’ve been having a heat wave in Arizona, too. Luckily we missed the record high of 124 (!!) because we were traveling over the weekend. Hope you have a wonderful holiday week!


Made in Sonoma July 2, 2013 at 6:26 pm

Yikes! 124!? I’m here complaining about 94-105. haha. Enjoy your holiday, too!


Natalie July 3, 2013 at 1:13 am

I LOVE flank steak–this looks so good!


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