This is an easy Asian-inspired salad. You don’t need to peel the cucumbers, since they are young and tender, but it looks pretty to peel off “stripes” of skin before you slice them. Of course, you can leave out the steak and make it even simpler (or replace it with chicken, seitan, or tofu). With the steak, this should serve 4.
Dressing/marinade:
Juice of 1 lime
¼ c rice vinegar
1 Tbsp sesame oil (toasted gives the best flavor)
2 garlic cloves, diced or Microplaned
¼ c soy sauce
1 lb your favorite cut of steak (flank would work well here)
1 cucumber, thinly sliced
1 head Napa cabbage, thinly sliced
1 handful roasted peanuts
Pour half the dressing over the steak and let marinate 30 minutes or so. Then grill over medium heat 4-5 minutes per side or broil for 8-10 minutes (depending on how you like your steak, this could vary – if you’re using grass-fed beef, err on the side of rare).
Mix the cabbage and cucumber with the remaining dressing, and top with slices of steak and the peanuts.
Juice of 1 lime
¼ c rice vinegar
1 Tbsp sesame oil (toasted gives the best flavor)
2 garlic cloves, diced or Microplaned
¼ c soy sauce
1 lb your favorite cut of steak (flank would work well here)
1 cucumber, thinly sliced
1 head Napa cabbage, thinly sliced
1 handful roasted peanuts
Pour half the dressing over the steak and let marinate 30 minutes or so. Then grill over medium heat 4-5 minutes per side or broil for 8-10 minutes (depending on how you like your steak, this could vary – if you’re using grass-fed beef, err on the side of rare).
Mix the cabbage and cucumber with the remaining dressing, and top with slices of steak and the peanuts.
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