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Flank Steak Asian Salad with Ginger and Mint
2021-04-23
https://www.metro.ca/userfiles/image/recipes/salade-asiatique-bavette-boeuf-gingembre-menthe-11596.jpg
PT20M
PT06M
PT26M
Marinade :In a bowl, combine all the ingredients for the marinade except the steak. Set 2/3 cup (180 mL) of the marinade aside for the vinaigrette. Place the steak in the bowl and let marinate for 25 minutes while flipping the meat over once.In a large salad bowl, place all the ingredients for the salad. Set aside.In a cast iron pan on medium high (or on the barbecue on high), sear the flank steak for 3 to 4 minutes on each side if you like your meat rare.Place the meat on a dish and let rest for 5 minutes. Thinly slice against the grain.Serve with the salad. Drizzle with the marinade set aside earlier.Top with peanuts and scallions.
6
4
2
5
4
Marinade:
3 tablespoons (45 ml) ginger, grated
1/2 cup (125 ml) rice vinegar
1/2 cup (125 ml) Irresistibles organic olive oil
2 small garlic cloves, chopped
2 tablespoons (30 ml) maple syrup
3/4 teaspoon (3,75 ml) salt and pepper to taste
1.5 lbs (675 g) flank steak, halved
Salad:
4 cups (1 L) iceberg lettuce, chopped
2 cups (500 ml) watercress
1 cup (250 ml) mint leaves
2 cups (500 ml) brown mushrooms, chopped
1 English cucumber, chopped
1 cup (250 ml) radishes, chopped
Garnish:
1/3 cup (80 ml) peanuts, roughly chopped
1/4 cup (60 ml) scallions, chopped
Flank Steak Asian Salad with Ginger and Mint
6
Main course
0:20
Preparation
0:06
COOKING
0:26
TOTAL TIME
Ingredients
-
Marinade:
-
3 tablespoons
(45 ml)ginger, grated
-
1/2 cup
(125 ml)rice vinegar
-
1/2 cup
(125 ml)Irresistibles organic olive oil
-
2
small garlic cloves, chopped
-
2 tablespoons
(30 ml)maple syrup
-
3/4 teaspoon
(3,75 ml)salt and pepper to taste
-
1.5 lbs
(675 g)flank steak, halved
-
Salad:
-
4 cups
(1 L)iceberg lettuce, chopped
-
2 cups
(500 ml)watercress
-
1 cup
(250 ml)mint leaves
-
2 cups
(500 ml)brown mushrooms, chopped
-
1
English cucumber, chopped
-
1 cup
(250 ml)radishes, chopped
-
Garnish:
-
1/3 cup
(80 ml)peanuts, roughly chopped
-
1/4 cup
(60 ml)scallions, chopped
Preparation
Marinade :
In a bowl, combine all the ingredients for the marinade except the steak. Set 2/3 cup (180 mL) of the marinade aside for the vinaigrette. Place the steak in the bowl and let marinate for 25 minutes while flipping the meat over once.
In a large salad bowl, place all the ingredients for the salad. Set aside.
In a cast iron pan on medium high (or on the barbecue on high), sear the flank steak for 3 to 4 minutes on each side if you like your meat rare.
Place the meat on a dish and let rest for 5 minutes. Thinly slice against the grain.
Serve with the salad. Drizzle with the marinade set aside earlier.
Top with peanuts and scallions.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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