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Monday, November 7, 2011

Asian Steak Salad


One of my favorite dinners is a big salad. There is usually little to no cooking involved and the flavor options are endless. Aaron typically needs a little convincing when I say that we're having salad for dinner and I promise he won't be hungry again an hour later. This steak salad was an easy choice for our weekly menu - it is quick, healthy (less than 300 calories per serving!), and uses a lot of my favorite salad ingredients and flavors. I love, love, love sugar snap peas - so that was the first thing that drew me in. I could eat them raw all day long. Then I saw that the dressing has peanut butter in it! Another win! Ever since I made a Thai Chicken Salad that had peanut butter in it (I'll blog that the next time I make it), I've been sold on peanutty dressings - on anything. And Steak? That is the key to getting a guy to eat salad for dinner.

This salad was awesome.  The peas were sweet and crunchy, the dressing amazing, and the steak juicy and flavorful. It would perfect for a hot summer day using fresh vegetables from the garden.

Source: Jane Deere

4 Servings (serving size: 1 1/2 cups)
Calories: 290 ▪ Fat: 16g ▪ Carbs: 15g ▪ Dietary Fiber: 4g ▪ Protein: 21g

Ingredients:
3 cups fresh sugar snap peas, blanched & chilled
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon minced peeled fresh ginger
2 cloves fresh garlic, minced
1 tablespoon canola mayonnaise
1 tablespoon peanut butter
2 teaspoons Splenda
2 teaspoons rice wine vinegar
1 teaspoon dark sesame oil
1 pint cherry tomatoes, halved
1 1/2 cups chopped seeded English cucumber (about 1)
4 green onions, chopped
1 tablespoon olive oil
8 ounces flank steak, cut into small pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons toasted sesame seeds, optional

Directions:
To blanch peas: Bring a pan of water to a rolling boil. Place peas in boiling water for one minute. Remove with a slotted spoon to a bowl of ice water. Drain the peas when they are completely cold; set aside.

In a medium bowl, combine soy sauce and next 8 ingredients (through sesame oil), stirring with a whisk. Add sugar snap peas, tomatoes, cucumber, and onions; toss to coat.

Right before serving, heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently.

When ready to serve, Combine peas, cucumbers, tomatoes, and green onion and toss to combine. Drizzle with dressing and toss until well coated. Divide into 4 portions and top with steak.

2 comments:

Chris said...

I think flank steak is perfect for this dish. I like peanut sauces but like a little more heat. Do you think a dash of sriracha sauce would be too distracting if added to the already complex layering of flavors?

Melissa said...

Chris - I think a little sriracha would be perfect to give it an extra kick. In fact, I may do that next time. Thanks for the suggestion.

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