Shim's Asian Beef Salad
This refreshing salad is great for either dinner or lunch. Best of all, the variety of veggies, along with the savory, juicy flank steak, makes it not only super tasty, but also super good for you.
At a glance
1/4 cup teriyaki sauce
2 tbsp. olive oil
2 (1-lb.) flank steaks
1 (1 3/4 lb.) torn salad greens
1 large head romaine lettuce, chopped
2 large tomatoes, cut into wedges
2 cucumbers, thinly sliced
1/2 small red onion, thinly sliced
3 tbsp. chopped fresh cilantro
2 tbsp. chopped peanuts
Combine teriyaki sauce and oil in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 1 hour, turning steaks occasionally. Remove steaks from marinade, discarding marinade. Grill steaks, covered with grill lid, over medium-high heat 5 to 7 minutes on each side. Let stand 5 minutes; cut diagonally across the grain into thin slices. Toss torn salad greens, steak slices, lettuce, tomatoes, cucumbers, onion, peanuts and cilantro ; drizzle with desired amount of dressing, tossing gently to coat.
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