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Marinated flank steak salad

Time 1 hour
Yields Serves 4
Marinated flank steak salad
(Lawrence K. Ho / Los Angeles Times)
1

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

1

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 two-thirds cup.

Steak and assembly

1

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.

2

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.

3

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.


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