A sweet and sour Asian-style vinaigrette does double-duty here as a marinade for the beef and as a salad dressing. Add some roasted peanuts for an additional touch of Thai flavor.
Portion size: 1 salad; 4 cups vegetables, 4 ounces steak
Alternate cut: Any grassfed beef cut
Sweet and sour vinaigrette:
1 cup sweet chile sauce
1/4 cup rice vinegar
4 teaspoons soy sauce
2 teaspoons fish sauce
2 teaspoons sesame oil
Salad:
1 pound trimmed Australian grassfed flank steak
2 large heads washed, chopped romaine lettuce
1 cup shredded cabbage
1 cup shredded carrot
1 cup thinly sliced red bell pepper
1 cup fresh cilantro leaves
For the vinaigrette: In a large bowl, combine all the ingredients and mix well. Cover and refrigerate until needed.
For the beef: Marinate the beef in ¾ cup of the vinaigrette for 2 hours or overnight, refrigerated.
To cook: Preheat the grill to 450 degrees F (MEDIUM-HIGH). Grill the beef for about 8 minutes, turning every 2 minutes, or until it reaches your desired doneness. Allow it to rest off the heat for 5 minutes, then slice it into thin strips and reserve.
To serve: In a large bowl, toss the romaine, cabbage, carrot and bell pepper evenly with the remaining ½ cup of the vinaigrette. Divide it between 4 bowls or plates. Top each salad with ¼ cup of the cilantro. Finally, top each salad with one quarter of the grilled flank steak and serve.
We use cookies on our website (including third party cookies) to analyse traffic, share information with analytics partners and provide you with the best experience possible. For details see our Privacy policy and our Cookies policy which were last updated in March 2019. By continuing to browse this site or by accepting below, you consent to the use of cookies.