Apparently I like cleaning my outdoor grill about as much as I like cleaning my oven (otherwise known as almost never) – because I had another gas fire while grilling up my meat for this. Steak thrashed. Money down the drain. Had to start over. No bueno.
PSA: clean your outdoor grill after every use, or at least every other use. ‘Cause gas fires are ugly, friends.
I’ve been making this salad for a few years now and realized I had never shared it with you. It’s a perfect dish for the meat and salad eater, including all those great components that a salad of substance should have, imho – fresh produce, acidity, sweetness, and a flavorful dressing. Filling, yet light. I just love it. Love it even more when I don’t burn it the first time!
If you don’t have an outdoor grill, try broiling the sirloin 4 inches from the heat for about 5 minutes, flip and cook 5 minutes more until desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°)
Asian Grilled Steak Salad
Prep time: 15 minutes
Cook time: 10 minutes
• 1/4 cup vegetable oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce (low sodium or gluten-free)
• 2 teaspoons sesame oil
• 1/2 tablespoon lime juice
• 3 teaspoons brown sugar
• 1/2 teaspoon garlic chili sauce
• salt and pepper to taste
• 1 pound top sirloin
• 8 napa cabbage leaves, rolled up, and julienned crosswise
• 1 small cucumber, thinly sliced
• 1/3 cup roasted and salted cashews, chopped
In a small bowl, thoroughly whisk together all the ingredients for the dressing. With a fork, pierce steak all over and place in a Ziploc bag with 1/2 of the dressing (reserve the rest.) Let sit at room temperature for 5-10 minutes while you warm up your grill.
Heat an outdoor grill to medium-high. Lightly oil the grill grates. Discard marinade and grill steak for 4 minutes per side (or to your liking.) Remove from grill and let rest for 5 minutes. Slice thinly across the grain.
Divide the strips of cabbage, cucumber, and steak among 4 plates. Give the remaining dressing a good whirl and drizzle over the top, along with a sprinkle of the chopped cashews.
(dressing adapted from my recipes)