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Asian Beef Salad
This salad features Omaha Steaks Flat Iron Steaks cut into thin strips and placed on a bed of greens or cabbage. The dressing gets its heat from Serrano chile peppers, which are about five times hotter than the jalapeño.
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Ingredients
- 2 Omaha Steaks Flat Iron Steaks
- 1/2 medium red onion, cut into thin wedges
- 3 tablespoons chopped fresh cilantro
- 4 cups torn salad greens or sliced Napa cabbage
- 2 tablespoons chopped peanuts, optional
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 teaspoons dark sesame oil
- 1 Serrano pepper, seeded, finely chopped
- 1 large clove garlic, minced
Preparation
- Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; let stand 10 minutes.
- Whisk dressing ingredients in small bowl until blended.
- Carve steaks. Combine steak, onion and cilantro in medium bowl. Add dressing; toss. Serve on salad greens. Sprinkle with peanuts.
Recipe and Photo courtesy of The Beef Checkoff
| Nutrition Facts | |
| Calories | 300 |
| Total Fat | 14g |
| Saturated Fat | 5g |
| Cholesterol | 85mg |
| Sodium | 540mg |
| Carbohydrates | 9g |
| Fiber | 1g |
| Protein | 33g |
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