Asian Steak Salad with Spicy Vinaigrette

By MiamiChick

Ingredients

• For the Marinade
• Juice and grated zest of one lime
• 1 Tablespoon grated fresh ginger
• 1 Garlic clove minced
• 1 Scalion, white and green parts only
• For the Salad
• 12 Oz flank stake
• 1 Red bell pepper
• 2 Carrots peeled and julienned
• 1 Head napa cabbage julienned
• 1 Papaya peeled
• 1/4 Cup fresh cilanto leaves
• 1/4 Cup fresh mint leaves

Preparation

Step 1

Prepare the marinade, place lime juice, zest, ginger, garlin and scallion in a small bowl. Place stake in a shallow dish and cover with the marinade. Marinade for one hour in the refrigerator. Let it sit for 1/2 hour outside the refrigerator. Heat the grill over medium high heat. Sear stake until browned. Let it cool slightly and slice it thinly.
In a large bowl combine red bell pepper, carrots, cabbage, papaya, cilantro, mint and bean sprouts. Drizzle with the vinaigrette and toos well to combine.