Asian Steak Salad with Spicy Vinaigrette


  • 2 tablespoons chopped toasted peanuts
  • Spicy Vinaigrette
  • 1 cup bean sprouts (optional)
  • ¼ cup fresh mint leaves, packed
  • ¼ cup fresh cilantro leaves, packed
  • 1 papaya, peeled, seeds removed, cut into 2-inch pieces
  • 1 head Napa cabbage, tough outer leaves removed, julienned
  • + 7 more ingredients
    • 1 red bell pepper, stem and seeds removed, julienned
    • Freshly ground black pepper
    • 12 ounces flank steak
    • 1 scallion, white and light-green parts only, sliced into ¼-inch rounds
    • 1 garlic clove, minced
    • 1 tablespoon grated fresh ginger
    • Juice and grated zest of 1 lime

1. Prepare the marinade: Place lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place steak in a shallow dish; cover with marinade, turning to completely coat. Transfer to refrigerator, and marinate 1 hour. 2. Remove steak from refrigerator 30 minutes before ...

View full recipe at SpringPad


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