Flank Steak Salad with Thai Dressing
The vibrant flavors in this citrus dressing balance the savoriness of the flank steak and make for a meal that will brighten any work day lunch.
Ingredients
Flank Steak Marinade
- 1 lb flank steak
- 2 tbs soy sauce
- 2 tbs lime juice
- 2 tbs rice wine vinegar
- 1 clove garlic, minced
Salad
- 10 oz spinach (About 8 cups)
- 1 cup shredded carrots
- 1/2 red onion, sliced
- 1 cup bean sprouts or microgreens
- 2 tbs toasted sesame seeds
Thai Dressing
- 3 tbs lime juice
- 2 tbs Vegetable oil
- 1 clove garlic, minced
- 1 tsp sugar
- 1/2 inch ginger, peeled and minced
- 2 tbs soy sauce
- 1 tbs fish sauce
- 1/2 serrano, seeded and minced
Instructions
- Stir together the marinade ingredients then add the flank steak. Let rest either at room temperature for 10 minutes, or refrigerate overnight.
- Preheat the broiler and place the rack about 4 inches from the top of the oven. Prepare a baking sheet by lining with foil or by lightly greasing. If you have a wire rack to set on the baking sheet, or a broiler pan, even better.
- Broil until medium-rare, about 8 to 10 minutes. Remove from oven and let rest 5 minutes, then slice against the grain.
- In a large bowl, toss together the spinach, carrots, red onion, and sprouts. Set aside and whisk together the dressing ingredients in a separate bowl or measuring cup.
- Add about all but 2 tbs of the dressing to the salad, then toss. Top with steak slices, then drizzle on the remaining dressing.
- Sprinkle on the sesame seeds, then serve warm as is, or prepare ahead of time for an excellent lunch.
Notes
Next time you're cooking steaks for dinner, grill up an extra one! Even without the marinade, it'd be a great addition to this delicious salad.
