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Asian Flank Steak Salad


1-1 ½ pounds flank steak - set out at room temperature
1 cup savoy cabbage - finely shredded
1 cup cilantro - chopped
1 cup mint - chopped
1 carrot - thinly shredded
½ English cucumber - thinly sliced
1 watermelon radish - thinly sliced into matchsticks
2-3 handfuls baby arugula
½ cup roasted peanuts - garnish
4-6 ounces thin brown rice noodles - boiled according to package directions and toss with 1 tablespoon dressing, then set aside in large bowl


¼ cup olive oil
2 tablespoons ponzu sauce or soy sauce
3 tablespoons sesame oil
¼ cup fresh lime juice
1 ½ tablespoons fish sauce
1 teaspoon chili garlic paste
2 teaspoons lime zest
1-2 tablespoons honey


Combine all ingredients in small bowl except olive oil. Slowly whisking in olive oil.

On a sheet pan place flank steak and drizzle 1 tablespoon of dressing and 1 tablespoon olive oil, let rest 30 minutes to 1 hour. Heat grill or grill pan on high heat. Oil grill and grill meat 6-8 minutes per side or until desired doneness (internal temperature is 135 for medium rare). Let rest 5-10 minutes before slicing diagonally against the grain. Slice thinly.

To serve - Add all fresh ingredients to the rice noodles and toss with more dressing to desired taste. Arrange meat on salad, sprinkle with peanuts and serve. Serves 4-6.

Serve with:

Kunde Family Winery Red Dirt Red or Kunde Family Winery Viognier