Asian Salad with Spicy Beef and Black Grapes

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Recipe Ingredients

  • 2 pounds Flank Steak
  • 2 tablespoons Fish Sauce
  • 1 large Lime
  • 2 tablespoon Sugar
  • 1/4 cup Shallots, sliced
  • 2 large serrano peppers, seeded and minced
  • 1/4 cup Fresh Mint Leaves
  • 4 tablespoons Honey
  • 2 ounce Sesame Oil
  • 4 cups Napa Cabbage, shredded
  • 1/4 cup Fresh Cilantro
  • 1/4 cup Green Onion
  • 1/4 cup Red Bell Pepper, cut into strips
  • 3 tablespoon Peanuts, toasted
  • 2 cups Black Grapes
  • 2 ounces Soy Sauce
  • 1 tablespoon Ginger, minced
  • 2 tablespoons Garlic
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Sesame Seeds, toasted
  • 3 ounces Canola Oil
  • 1 ounce Lime Juice

Instructions

  1. 1. To prepare flank steak: Mix together fish sauce, lime juice, sugar, shallots, chiles, mint, honey and sesame oil in a small bowl. Set aside 1/4 cup of this marinade for later. 2. Place the rest of marinade in a shallow baking dish and add steak. Turn to coat and marinade for 1-2 hours at room temperature. Then grill steak over medium high heat about 4 minutes per side. Finish in oven at 425 degrees for about ten minutes until desired doneness is achieved. Let stand a few minutes then cut into strips. 3. To assemble salad, combine shredded cabbage, cilantro, green onion, red bell pepper strips, peanuts and black grapes. Set aside while making vinaigrette. 4. To make vinaigrette: Combine soy sauce, ginger, garlic, mustard, honey, sugar, sesame seeds, rice vinegar, sesame oil, canola oil and lime juice in small blender and blend until smooth. Toss with salad mixture then top with steak slices.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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