Asian Grilled Beef Steak Salad

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This nutrient-rich main course salad features lean beef and a delicious NO-fat dressing. This recipe from HeartSmart™: The Best of HeartSmart™ Cooking by Bonnie Stern and the Heart and Stroke Foundation is just one of the cookbook’s lean beef features. You can substitute any thick-cut Beef Marinating or Grilling Steak or Medallions for the flank steak.
10 Minutes

Category, DifficultyIntermediate

This nutrient-rich main course salad features lean beef and a delicious NO-fat dressing. This recipe from HeartSmart™: The Best of HeartSmart™ Cooking by Bonnie Stern and the Heart and Stroke Foundation is just one of the cookbook’s lean beef features. You can substitute any thick-cut Beef Marinating or Grilling Steak or Medallions for the flank steak.

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
 
 ½ bunch fresh cilantro, including roots, stems and leaves
 2 cloves garlic, chopped
 1 tbsp (15 mL) minced ginger root
 2 tbsp (30 mL) EACH hoisin sauce, soy sauce and fresh lemon juice
 1 tsp (5 mL) hot Asian chili paste
 1 lb (500 g) Beef Flank Marinating Steak
 Citrus Dressing (recipe follows)
 10 cup (2.5 L) mixed salad greens
 1 large English cucumber, thinly sliced
 ½ cup (125 mL) coarsely chopped fresh cilantro or parsley
 ¼ cup (50 mL) chopped fresh mint
 ¼ cup (50 mL) chives or green onions
1

Prepare marinade by combining the half bunch cilantro, garlic, ginger root, hoisin sauce, soy sauce, lemon juice and chili paste in food processor; blend until smooth consistency.

2

Pour into large sealable freezer bag along with meat; press out any excess air. Refrigerate for 1 hour or up to 12 hours.

3

Discard marinade. Pat steak dry with paper towel and grill over medium-high heat for 8 to 10 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Let stand for at least 10 minutes before carving into thin slices on diagonal.

4

Arrange salad greens on flat dish. Arrange cucumber on top and sprinkle with cilantro, mint and chives. Place steak slices on top and drizzle with Citrus Dressing.

Citrus Dressing: Combine 1/3 cup (75 mL) EACH granulated sugar and water in small saucepan. Cook over high heat a few minutes until sugar dissolves. Remove from heat; stir in 1/3 cup (75 mL) shredded carrot, 2 tbsp (25 mL) EACH rice or cider vinegar and orange juice, 1 tbsp (15 mL) EACH fresh lemon juice and soy sauce, 1 clove garlic (minced) and 1/2 tsp (2 mL) hot Asian chili paste. Cool.
From HeartSmart™: The Best of HeartSmart™ Cooking. Copyright © 2006 by the Heart and Stroke Foundation of Canada and Bonnie Stern Cooking School Ltd. Published by Random House Canada.
Excellent source: zinc (59% DV), vitamin A, niacin, folate and vitamin B12. Good source iron (20% DV), vitamin C, rib.

Ingredients

 
 ½ bunch fresh cilantro, including roots, stems and leaves
 2 cloves garlic, chopped
 1 tbsp (15 mL) minced ginger root
 2 tbsp (30 mL) EACH hoisin sauce, soy sauce and fresh lemon juice
 1 tsp (5 mL) hot Asian chili paste
 1 lb (500 g) Beef Flank Marinating Steak
 Citrus Dressing (recipe follows)
 10 cup (2.5 L) mixed salad greens
 1 large English cucumber, thinly sliced
 ½ cup (125 mL) coarsely chopped fresh cilantro or parsley
 ¼ cup (50 mL) chopped fresh mint
 ¼ cup (50 mL) chives or green onions
Asian Grilled Beef Steak Salad
IngredientsDirections
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