Asian Steak Salad for the week
- Yield 6 servings
- Prep 10 minutes
- Cook 20 minutes
Asian Steak Salad for the week sits in the Salads section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- ¼ cup All-Purpose Stir-Fry Sauce
- 1 tablespoon avocado oil, or extra virgin olive oil
- 1½ pounds flank steak, cut into 4 even pieces
- Diamond Crystal kosher salt
- 2 tablespoons ghee, divided
- 8 ounces mixed salad greens, lightly packed
- 2 carrots, peeled and cut into matchsticks
- 1 red bell pepper, seeded and thinly sliced
- ½ pound sugar snap peas, destringed and blanched
- 1 English cucumber, cut in half crosswise and peeled into thin strips with a vegetable peeler
- 1 Hass avocado, peeled and thinly sliced
- 1 tablespoon toasted sesame seeds
Method
Shake up a jar of All-Purpose Stir-Fry Sauce if you don’t have some already. Measure out ¼ cup of the sauce and whisk in 1 tablespoon avocado oil to make a simple dressing.
Blot the steaks dry and sprinkle both sides with salt. Warm a wide skillet or grill pan over a medium-hot burner and swirl in 1 tablespoon of ghee when the pan is hot.
Tip in two steaks to the hot pan and cook for 6 to 8 minutes, flipping every 2 minutes, until the steaks are well-browned and the internal temperature reaches 130°F (medium-rare) on a meat thermometer. Move the seared steaks to a platter and cook the remaining two steaks the same way.
While the steaks are resting (at least 10 minutes), add the mixed greens, carrots, bell pepper, blanched sugar snap peas, and English cucumber in a large salad bowl. Beat the salad dressing again and pour in about half. Turn the veggies in the bowl to distribute the dressing evenly.
Cut the steaks against the grain into ¼-inch strips. Tip in them to the salad, along with avocado. Turn with the remaining sauce.
Scatter on the toasted sesame seeds and divide the salad into serving bowls.
