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Flank Steak Salad




Source of Recipe


by Millie, from LATimes


List of Ingredients




Marinade:
1/4 cup toasted sesame oil
1/2 cup soy sauce
1/4 cup lime juice
1/4 cup orange juice
1 teaspoon lime zest
1 teaspoon orange zest
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 serrano or jalapeño chile, seeded, cored and minced
1 3/4 pounds flank steak

Dressing:
2 tablespoons toasted sesame oil
2 tablespoons peanut oil
1/4 cup rice vinegar
Juice of 1 lime
Juice of one-half Valencia orange
1 teaspoon minced ginger
1/2 teaspoon minced garlic
1 tablespoon honey
1 tablespoon soy sauce

Steak & Salad:
1 bunch thin asparagus
2 tablespoons peanut oil
1/4 teaspoon salt
1/8 teaspoon pepper
Marinated flank steak
2 (5-ounce) bags arugula
1 pint red cherry tomatoes, sliced in half
1 small red onion, peeled and sliced very thin

Recipe



Marinade:
1. Mix the sesame oil, soy sauce, lime juice, orange juice, lime zest, orange zest, garlic, ginger and minced chile to make a marinade. Put the flank steak in a large resealable plastic bag and pour the marinade over the top. Close the bag and refrigerate for about 1 hour.

Dressing:
1. Mix together the sesame oil, peanut oil, rice vinegar, lime juice, orange juice, ginger, garlic, honey and soy sauce in a bowl. Cover and refrigerate. Makes two-thirds cup.

Steak & Salad:
1. Wash and trim the asparagus. Brush with the peanut oil and season with salt and pepper. Heat a seasoned grill pan over medium-high heat. Grill the asparagus, rolling them to cook all sides until they are just tender, about 5 to 7 minutes. Remove from the pan and set aside.

2. Remove the steak from the marinade and grill for approximately 6 minutes on each side until medium rare. Let rest for about 5 minutes and slice very thinly on the bias against the grain.

3. Put the arugula, tomatoes and onions in a large bowl. Add the asparagus. Pour dressing over the salad and gently mix to coat. Arrange the steak slices on top.

Total time: 1 hour, plus 1 hour marinating time
Servings: 4

Each serving: 608 calories; 46 grams protein; 17 grams carbohydrates; 3 grams fiber; 40 grams fat; 11 grams saturated fat; 102 mg. cholesterol; 806 mg. sodium.