Asian Beef Salad

Asian Beef Salad (great for all phases)


Ingredients

  • 1 lb flank steak
  • Salt and pepper to taste
  • 1 tsp sriracha or other hot sauce
  • 1/2 Tbsp low-sodium soy sauce
  • Juice of 1 lime
  • 2 Tbsp olive oil
  • 1 bag watercress or 1 head Bibb lettuce
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 avocado, peeled, pitted, and diced (phase 4 only)
  • 1/2 English cucumber, thinly sliced
  • Handful of cilantro leaves

Sear the steak
Preheat a grill, grill pan, or cast-iron skillet on medium high. Season the steak with salt and pepper and cook it to medium rare, 3 to 4 minutes per side. Let the steak rest for at least 5 minutes and then slice it thinly across the grain.

MINUTES 12-15

Make the dressing. While the meat rests, combine, sriracha, soy sauce, and lime juice with a pinch of pepper in a mixing bowl. Gradually whisk in the oil.
MINUTES 16-19

Assemble the salad
In a large bowl, toss the steak slices with the vegetables and cilantro. Drizzle in the dressing and toss until the salad is lightly coated.

July 14, 2014 by Kristi Kirkham
Tags: Beef
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