Tuesday, May 29, 2012

Asian Beef Salad



Oh weekend could you please be one more day? I know you gave us an extra one but it was so much fun.  And I really, really don't wan to go into work this morning. 

If you are like me today you know that any little thing you have to get done seems like a mountain to climb.  I do not climb mountains.  My gift to you then is a quick meal that takes very little effort.  You place all of the ingredients in a bag to marinate.  The best part is that you only really need 10 minutes, in case you are like me and forget in the morning.  You can also let it sit in the fridge over night.


You broil the steak for about 5 minutes on each side.  Be careful not to start a fire.  This is a common occurrence in my house whenever we use the broiler. 


You can be like my husband and eat the meat straight. I like to actually follow the recipe and have a salad.  Makes me healthy, right?  The flavor is great.  Enjoy your quick and easy meal on what is sure to be a long day getting back into the flow of things.

Asian Flank Steak Marinade

by Emily Morris
Prep Time: 15 minutes
Cook Time: 10 minutes



Ingredients (serves 4)
  • 1/4 cup fresh lime juice (from 2 limes)
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons vegetable oil, such as safflower
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 garlic clove, crushed through a press
  • 1 pound flank steak
  • 1/4 cup soy sauce
  • Nonstick cooking spray
Instructions
Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.

Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to overnight in the refrigerator).

Spray a baking sheet with cooking spray. Lift steak from marinade (discard marinade), and place on baking sheet. Broil, without turning, until medium-rare, 8 to 10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.
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14 comments:

  1. Lovely and light. Perfect for summer!

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  2. Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!

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    Replies
    1. I will heading on over to check out your blog too!

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  3. Emily, this Asian beef salad looks delicious. Nice sauce.

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  4. What great flavors for that steak! We have a freezer full of beef, so I will have to give it a try!

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  5. Delish! I just did a marinated flank steak on the grill....but the marinade wasn't nearly as yummy as yours! This will be my next one! Thanks!

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  6. What a stunning salad - beautiful :D

    Cheers
    CCU

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  7. My kind of meal! LOVE how quick this is! And would LOVE another day off too.... :) I'm so thrown off though with Monday off, I went into work yesterday and automatically started following Monday's schedule...oops! If they'd just give us the whole week off we wouldn't have these problems... :)

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  8. Great combination of flavors, E! Your salad looks delish.

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  9. I love flank steak and this looks like a great tasting and light meal!

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