Asian Beef Salad with Citrus Vinaigrette

By MelanieAnn

Ingredients

• Beef:
• ◦1 lb. flank steak
• ◦8 cups Spring mix lettuce
• ◦2 cups broccoli slaw
• ◦1/2 cup crunchy chow mein noodles
• ◦2 cups mandarin oranges
• Marinade:
• ◦2 garlic cloves, minced
• ◦1 tablespoon fresh ginger, finely minced
• ◦1/8 teaspoon red pepper flakes
• ◦1/4 cup soy sauce
• ◦Juice of 1 lime
• ◦1 tablespoon sesame oil
• Dressing:
• ◦1 garlic clove, minced
• ◦1/2 teaspoon fresh ginger, finely minced
• ◦1 teaspoon sugar
• ◦1/4 cup soy sauce
• ◦1/4 cup fresh orange juice
• ◦1/4 cup rice vinegar
• ◦3/4 cup canola oil
• ◦1/4 cup olive oil
• ◦1/2 tablespoon sesame oil

Preparation

Step 1

Marinade:
In a small bowl or measuring cup, mix together garlic, ginger, red pepper flakes, soy sauce, lime juice and sesame oil until combined.
Pour into a gallon zipper bag.
Place flank steak in bag, press air out and seal tightly.
Place in refrigerator and allow to marinate for 4-6 hours.

Dressing (Can be made a week in advance):
In a blender, add garlic, ginger, sugar, soy sauce, orange juice and rice vinegar.
Pulse several times.
With blender on, add oils in a slow stream.
Blend for 15 seconds.

Flank Steak:
Preheat grill for at least 15 minutes on medium-high heat.
Remove flank steak from marinade and place on grill; discard the marinade.
Grill flank steak for 3-4 minutes per side.
Remove from grill and allow to rest for 5 minutes.
Slice the flank steak across the grain into thin strips.

Salad:
Mix together spring mix and broccoli slaw.
Toss with desired amount of dressing.
Portion into 4 equal servings.
Top with chow mein noodles and mandarin oranges (about 6 oranges per salad).
Evenly divide the flank steak strips on top each salad.

Notes
Recipe was developed by Leslie Green – The Hungry Housewife for The Florida Beef Council.