asian steak salad

prep time:  20 minutes
cook time:  10 minutes
servings:  4

5 tablespoons olive oil
3 tablespoons soy sauce
4 cloves garlic - chopped
1 piece ginger - peeled and minced
1 1/2 pounds flank steak
2 tablespoons rice vinegar
2/3 small cabbage - cored and thinly sliced
2 carrots - peeled and grated
1/3 cup basil leaves - torn

1.  in a glass baking dish, whisk 2 tablespoons olive oil, 2 tablespoons soy sauce, garlic, and half of the ginger.  add the steak; turn to coat.  let marinate 15 minutes, turning halfway through.

2.  in a large bowl, whisk together the rice vinegar, 2 tablespoons olive oil and the remaining soy and ginger.  toss with the sliced cabbage, carrots, and basil; season with salt and pepper.

3.  in a large cast-iron skillet, heat 1 tablespoon olive oil over medium.  remove the steak from the marinade and cook to desired doneness, about 4 minutes per side for medium-rare.  transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes.

4.  transfer the salad to a platter.  thinly slice the steak against the grain.  fan out the sliced steak on to of the salad.

- rachael ray magazine, july/august 2014

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