Asian Grilled Beef Steak Salad

This nutrient-rich main course salad features lean beef and a delicious NO-fat dressing. This recipe from HeartSmart™: The Best of HeartSmart™ Cooking by Bonnie Stern and the Heart and Stroke Foundation is just one of the cookbook’s lean beef features. You can substitute any thick-cut Beef Marinating or Grilling Steak or Medallions for the flank steak.

RatingDifficultyIntermediate

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Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 
 ½ bunch fresh cilantro, including roots, stems and leaves
 2 cloves garlic, chopped
 1 tbsp (15 mL) minced ginger root
 2 tbsp (30 mL) EACH hoisin sauce, soy sauce and fresh lemon juice
 1 tsp (5 mL) hot Asian chili paste
 1 lb (500 g) Beef Flank Marinating Steak
 Citrus Dressing (recipe follows)
 10 cup (2.5 L) mixed salad greens
 1 large English cucumber, thinly sliced
 ½ cup (125 mL) coarsely chopped fresh cilantro or parsley
 ¼ cup (50 mL) chopped fresh mint
 ¼ cup (50 mL) chives or green onions

1

Prepare marinade by combining the half bunch cilantro, garlic, ginger root, hoisin sauce, soy sauce, lemon juice and chili paste in food processor; blend until smooth consistency.

2

Pour into large sealable freezer bag along with meat; press out any excess air. Refrigerate for 1 hour or up to 12 hours.

3

Discard marinade. Pat steak dry with paper towel and grill over medium-high heat for 8 to 10 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Let stand for at least 10 minutes before carving into thin slices on diagonal.

4

Arrange salad greens on flat dish. Arrange cucumber on top and sprinkle with cilantro, mint and chives. Place steak slices on top and drizzle with Citrus Dressing.

Ingredients

 
 ½ bunch fresh cilantro, including roots, stems and leaves
 2 cloves garlic, chopped
 1 tbsp (15 mL) minced ginger root
 2 tbsp (30 mL) EACH hoisin sauce, soy sauce and fresh lemon juice
 1 tsp (5 mL) hot Asian chili paste
 1 lb (500 g) Beef Flank Marinating Steak
 Citrus Dressing (recipe follows)
 10 cup (2.5 L) mixed salad greens
 1 large English cucumber, thinly sliced
 ½ cup (125 mL) coarsely chopped fresh cilantro or parsley
 ¼ cup (50 mL) chopped fresh mint
 ¼ cup (50 mL) chives or green onions

Directions

1

Prepare marinade by combining the half bunch cilantro, garlic, ginger root, hoisin sauce, soy sauce, lemon juice and chili paste in food processor; blend until smooth consistency.

2

Pour into large sealable freezer bag along with meat; press out any excess air. Refrigerate for 1 hour or up to 12 hours.

3

Discard marinade. Pat steak dry with paper towel and grill over medium-high heat for 8 to 10 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Let stand for at least 10 minutes before carving into thin slices on diagonal.

4

Arrange salad greens on flat dish. Arrange cucumber on top and sprinkle with cilantro, mint and chives. Place steak slices on top and drizzle with Citrus Dressing.

Asian Grilled Beef Steak Salad
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