Marinated Flank Steak Salad

Recipe Ingredients

		Marinated Flank Steak
1/4 cup	59ml	Toasted sesame oil
1/2 cup	118ml	Soy sauce
1/4 cup	59ml	Lime juice
1/4 cup	59ml	Orange juice
1 teaspoon	5ml	Lime zest
1 teaspoon	5ml	Orange zest
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Minced fresh ginger
1		Serrano or jalapeño chile - seeded, cored,
		And minced
1 3/4 lbs	794g / 28oz	Flank steak
		Dressing
2 tablespoons	30ml	Toasted sesame oil
2 tablespoons	30ml	Peanut oil
1/4 cup	59ml	Rice vinegar
		Juice of 1 lime
		Juice of 1/2 Valencia orange
1 teaspoon	5ml	Minced ginger
1/2 teaspoon	2.5ml	Minced garlic
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Soy sauce
		Steak and Assembly
1		Thin asparagus
2 tablespoons	30ml	Peanut oil
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
		Marinated Flank Steak - (listed above)
2		Bags arugula - (5 oz ea)
1		Red cherry tomatoes - sliced in half
1		Red onion - peeled, and (small)
		Sliced very thin

Recipe Instructions

Mix the sesame oil, soy sauce, lime juice, orange juice, lime zest, orange zest, garlic, ginger and minced chile to make a marinade. Put the flank steak in a large resealable plastic bag and pour the marinade over the top. Close the bag and refrigerate for about 1 hour.

Dressing: Mix together the sesame oil, peanut oil, rice vinegar, lime juice, orange juice, ginger, garlic, honey and soy sauce in a bowl. Cover and refrigerate. (Makes 2/3 cup)

Steak And Assembly: Wash and trim the asparagus. Brush with the peanut oil and season with salt and pepper. Heat a seasoned grill pan over medium-high heat. Grill the asparagus, rolling them to cook all sides until they are just tender, about 5 to 7 minutes. Remove from the pan and set aside.

Remove the steak from the marinade and grill for approximately 6 minutes on each side until medium-rare. Let rest for about 5 minutes and slice very thinly on the bias against the grain.

Put the arugula, tomatoes and onions in a large bowl. Add the asparagus. Pour dressing over the salad and gently mix to coat. Arrange the steak slices on top.

This recipe yields 4 servings.

Each serving: 608 calories; 46 grams protein; 17 grams carbohydrates; 3 grams fiber; 40 grams fat; 11 grams saturated fat; 102 mg. cholesterol; 806 mg. sodium.

Source:
The Los Angeles Times, 10-27-2004

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