- 1 cup soy sauce
- Juice of 2 limes
- 4 green onions, thinly sliced
- 3 cloves garlic, thinly sliced
- One 3-inch piece fresh ginger, peeled and thinly sliced
- 1 pound flank steak
- Vegetable oil spray
- Salt and freshly ground black pepper
- 1 cup Asian salad greens (see Kitchen Note)
- 1 cup shredded Napa cabbage
-1 cup shredded red cabbage
- 1 red bell pepper, seeded and thinly sliced
- 2 small carrots, peeled and shredded
- 1 cup bean sprouts
- 1 tablespoon sesame seeds
-Peanut Dipping Sauce (recipe follows)
1. To prepare flank steak: Stir together soy sauce, lime juice, green onions, garlic and ginger; pour into a shallow glass or ceramic dish. Add flank steak, turning to coat both sides. Cover and refrigerate at least 6 hours or overnight.
2. To prepare salad: Stem greens and prepare remaining vegetables. Place in a bowl, cover with a damp paper towel and refrigerate up to 2 hours. Have Peanut Dipping Sauce prepared.
3. Prepare a charcoal or gas grill so that the coals or heating elements are medium hot. Off the heat, lightly spray the grate with vegetable oil spray.
4. Lift the steak from the marinade and scrape off as much of the marinade as possible. Discard all of marinade. Season steak with salt and pepper. Grill meat 5 to 6 minutes on each side for medium-rare. Let the steak rest about 5 minutes and then cut against the grain on the bias into ¼-inch thick slices. Set aside.
5. Add the peanut sauce to the vegetables and season with a little salt and pepper; toss to combine. Add flank steak, toss and serve. You can make this 4 hours before serving; hold in refrigerator.
Times Kitchen Note: Substitute other salad mixes such as spring or baby greens.
From "The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together" by Debra Ponzek