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Week of 5/27/24

Asian Steak Salad
with oranges / cashews / creamy cashew dressing

Active: 45 Total: 60
Original GF Paleo Vegetarian
Asian Steak Salad

This salad is full of crunchy textures and topped with juicy, savory steak. Cashew butter makes a creamy, flavorful dressing you'll want to come back to again and again.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method. 

Tags
Grill Friendly
Proteins
Beef, non-ground
Cuisines
Asian - Fusion
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33

Ingredients

Metric
Servings:
4
Asian Steak:
  • Garlic - 2 cloves
  • Bragg's / coconut aminos - 3 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Steak, sirloin or flank - 1 1/2 lbs
Creamy Cashew Dressing:
  • Ginger, fresh - 1 tsp , minced or grated
  • Cashew butter - 1/4 cup (sub any nut butter)
  • Bragg's / coconut aminos - 3 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Honey - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Lime juice - 1 Tbsp
  • Hot sauce - 2 tsp , use more or less depending on your spice preference
Asian Steak Salad:
  • Cabbage, Napa - 6 oz , shredded (sub green cabbage)
  • Carrots - 6 oz , shredded (look for pre-shredded to save time)
  • Cashews - 1/4 cup , chopped
  • Green onions - 2 stalks , chopped; green and white parts combined
  • Oranges - 2 , segmented
  • Baby spinach - 5 oz

Choose Cooking Method

Prep

  1. Make marinade - Chop garlic. Combine garlic with aminos, vinegar, and first portion of cooking oil (portions for steak). (Can be done up to 5 days ahead)

  2. Marinate steak - (If prepping right before cooking, get grill heating first.) Add steak to marinade and turn to coat both sides. Tenderize steak with a fork. Cover and refrigerate for at least 20 minutes or up to 2 days. (Can be done up to 2 days ahead)

  3. Cabbage / Carrots / Cashews - Prep as directed. Combine cabbage and carrots in one container. Store cashews in a separate container. (Can be done up to 5 days ahead)

  4. Make dressing - Mince or grate ginger. Soften cashew butter in the microwave for ~30 seconds. Mix cashew butter with ginger, aminos (portion for dressing), rice vinegar (portion for dressing), honey, cooking oil (portion for dressing), lime juice, and hot sauce. (Can be done up to 5 days ahead)

  5. Green onions / Oranges - Prep as directed.

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Make

  1. Remove steak from marinade (discard marinade). Season on both sides with some salt and pepper.

  2. Heat grill to 500F / 260C degrees, leaving one part of grill with direct heat and one part with indirect heat. Clean grates and brush with second portion of cooking oil (portion for steak).

  3. When grill is heated, place steak over direct heat. Sear steak for ~4 minutes on each side, closing the lid after each turn. Move to indirect heat and continue to cook until steak reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).

  4. Transfer steak to a cutting board and rest, covered, for 5 minutes.

  5. While steak rests, combine cabbage, carrots, baby spinach, green onions, and oranges in a serving bowl.

  6. Slice the steak against the grain.

  7. Divide salad among serving plates and top with sliced steak and cashews. Drizzle with dressing until salad is dressed to your liking. Enjoy!

Prep

  1. Make marinade - Chop garlic. Combine garlic with aminos, vinegar, and first portion of cooking oil (portions for steak). (Can be done up to 5 days ahead)

  2. Marinate steak - Add steak to marinade and turn to coat both sides. Tenderize steak with a fork. Cover and refrigerate for at least 20 minutes or up to 2 days. (Can be done up to 2 days ahead)

  3. Cabbage / Carrots / Cashews - Prep as directed. Combine cabbage and carrots in one container. Store cashews in a separate container. (Can be done up to 5 days ahead)

  4. Make dressing - Mince or grate ginger. Soften cashew butter in the microwave for ~30 seconds. Mix cashew butter with ginger, aminos (portion for dressing), rice vinegar (portion for dressing), honey, cooking oil (portion for dressing), lime juice, and hot sauce. (Can be done up to 5 days ahead)

  5. Green onions / Oranges - Prep as directed.

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Make

  1. Remove steak from marinade (discard marinade). Season on both sides with some salt and pepper.

  2. Heat grill pan or skillet over medium-high heat and brush with second portion of cooking oil (portion for steak). Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with a lid or foil, and cook for another 2 to 3 minutes for medium-rare; 4 to 7 minutes for medium; 8 to 10 minutes for well-done.

  3. Transfer steak to a cutting board and rest, covered, for 5 minutes.

  4. While steak rests, combine cabbage, carrots, baby spinach, green onions, and oranges in a serving bowl.

  5. Slice the steak against the grain.

  6. Divide salad among serving plates and top with sliced steak and cashews. Drizzle with dressing until salad is dressed to your liking. Enjoy!

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