Asian Steak Salad

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Work has been absolutely crazy this week for me. We had a huge project ramp up and I’m smack dab in the middle of meetings most of the day. Thankfully since I pack all of my meals, I can easily eat whenever I need to.

My hours have been a little bit off since I’ve had to stay late a few nights and haven’t had much time to cook. BUT I’m not going to let a wonky schedule stop me. I’ve always loved cooking and baking. Probably even as much (if not slightly more) than working out. Shhhh, don’t tell my muscles that.

Cooking relaxes me and excites me all at the same time. Ever since coming up with the idea on Mother’s Day to really get back into fancier dinners, I’ve been planning out recipes left and right. As you can see from all of the food posts lately.

Just because something is fancier than your typical weeknight dinner, doesn’t mean it has to take longer to throw together. There are tons of shortcuts you can take to simplify life. You can buy pre-shredded cabbage in a bag. Just pull out what you need. On the weekend I buy a whole head of romaine, wash and slice it and put it in plastic containers for quick salads.

Chop up some veggies and herbs, grill some meat and presto! You’ve got dinner. This one came together really quickly and The Kid even commented on how much she liked the steak. This is a kid who says she dislikes steak.

Asian Steak Salad  asian-steak-salad

  • 1/4 cup chopped cilantro
  • 1 tsp sugar
  • 3/4 tsp ginger
  • 2 tsp minced garlic
  • 1 Tbsp fish sauce
  • 1 Tbsp low sodium soy sauce
  • 1 lb flank steak
  • 3 Tbsp lime juice
  • 2 Tbsp water
  • 1 tsp sugar
  • 1/2 tsp crushed red pepper
  • 1 Tbsp PB2 or powdered peanut butter
  • 3 cups romaine lettuce
  • 3 cups shredded cabbage
  • 1/2 cup chopped mint
  • 1/2 cup chopped cilantro
  • 1/4 cup green onions, white and green parts chopped

Place the first 6 ingredients in a ziploc baggie and shake to mix. Add the flank steak and marinate for 15 minutes or up to overnight. I freeze my meats in a ziploc baggie, so I just add the marinade to the frozen meat and let it thaw overnight and marinate at the same time. Easy and doesn’t take much effort at all.

When the meat is ready, preheat your grill or oven broiler. Remove the meat from the baggie and grill or broil for about 5 minutes on each side or until it’s cooked the way you prefer. Remove from heat and let it sit while you prepare the dressing. Combine the lime juice, water, sugar, red pepper, and PB2 in a small bowl. Whisk to combine.

Toss the lettuce, cabbage, mint, cilantro and onions to make a salad. Equally divide the salad onto 4 plates. Slice the meat thinly (or skip this step like I did) and top the salad. Add dressing to taste and enjoy. Makes 4 servings at approximately 213 calories each.

I had dinner for both of us that evening, plus there were leftovers for lunch the next day. Two for the time of one. I added a tortilla under my steak for an additional 80 calories. Yes, I live on the edge here. That’s how I roll with random tortillas under my Asian steak. I’ll call mine Mexicasian Steak Salad. 😉

Do you cook during the week? Any shortcuts you’d like to share?

Comments

  1. Sounds good – I love steak in salad!!!
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