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Categories: Grilled, Main courses, Salads

Marinated flank steak salad

Marinated flank steak salad
Lawrence K. Ho / Los Angeles Times

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Total time: 1 hour, plus 1 hour marinating time | Serves 4

Marinated flank steak salad

  • 1/4 cup toasted sesame oil
  • 1/2 cup soy sauce
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1 teaspoon lime zest
  • 1 teaspoon orange zest
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 serrano or jalapeno chile, seeded, cored and minced
  • 1 3/4 pounds flank steak

Step 1Mix the sesame oil, soy sauce, lime juice, orange juice, lime zest, orange zest, garlic, ginger and minced chile to make a marinade. Put the flank steak in a large resealable plastic bag and pour the marinade over the top. Close the bag and refrigerate for about 1 hour.

Dressing

  • 2 tablespoons toasted sesame oil
  • 2 tablespoons peanut oil
  • 1/4 cup rice vinegar
  • Juice of 1 lime
  • Juice of one-half Valencia orange
  • 1 teaspoon minced ginger
  • 1/2 teaspoon minced garlic
  • 1 tablespoon honey
  • 1 tablespoon soy sauce

Step 1Mix together the sesame oil, peanut oil, rice vinegar, lime juice, orange juice, ginger, garlic, honey and soy sauce in a bowl. Cover and refrigerate. Makes two-thirds cup.

Steak and assembly

  • 1 bunch thin asparagus
  • 2 tablespoons peanut oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Marinated flank steak
  • 2 (5-ounce) bags arugula
  • 1 pint red cherry tomatoes, sliced in half
  • 1 small red onion, peeled and sliced very thin

Step 1Wash and trim the asparagus. Brush with the peanut oil and season with salt and pepper. Heat a seasoned grill pan over medium-high heat. Grill the asparagus, rolling them to cook all sides until they are just tender, about 5 to 7 minutes. Remove from the pan and set aside.

Step 2Remove the steak from the marinade and grill for approximately 6 minutes on each side until medium rare. Let rest for about 5 minutes and slice very thinly on the bias against the grain.

Step 3Put the arugula, tomatoes and onions in a large bowl. Add the asparagus. Pour dressing over the salad and gently mix to coat. Arrange the steak slices on top.

Each serving:
608 calories; 46 grams protein; 17 grams carbohydrates; 3 grams fiber; 40 grams fat; 11 grams saturated fat; 102 mg. cholesterol; 806 mg. sodium.
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