For the first time, May has been designated Florida Beef Month to recognize how important the cattle industry is to the state’s economy. Food blogger Leslie Green has this recipe for Asian Beef Salad.
1 lb. flank steak
8 cups Spring mix lettuce
2 cups broccoli slaw
1/2 cup crunchy chow mein noodles
2 cups mandarin oranges
2 garlic cloves, minced
1 tablespoon fresh ginger, finely minced
1/8 teaspoon red pepper flakes
1/4 cup soy sauce
Juice of 1 lime
1 tablespoon sesame oil
1 garlic clove, minced
1/2 teaspoon fresh ginger, finely minced
1 teaspoon sugar
1/4 cup soy sauce
1/4 cup fresh orange juice
1/4 cup rice vinegar
3/4 cup canola oil
1/4 cup olive oil
1/2 tablespoon sesame oil
- In a small bowl or measuring cup, mix together garlic, ginger, red pepper flakes, soy sauce, lime juice and sesame oil until combined.
- Pour into a gallon zipper bag.
- Place flank steak in bag, press air out and seal tightly.
- Place in refrigerator and allow to marinate for 4-6 hours.
Dressing (can be made up to a week in advance):
- In a blender, add garlic, ginger, sugar, soy sauce, orange juice and rice vinegar.
- Pulse several times.
- With blender on, add oils in a slow stream.
- Blend for 15 seconds.
- Preheat grill for at least 15 minutes on medium-high heat.
- Remove flank steak from marinade and place on grill; discard the marinade.
- Grill flank steak for 3-4 minutes per side.
- Remove from grill and allow to rest for 5 minutes.
- Slice the flank steak across the grain into thin strips.
- Mix together spring mix and broccoli slaw.
- Toss with desired amount of dressing.
- Portion into 4 equal servings.
- Top with chow mein noodles and mandarin oranges (about 6 oranges per salad).
- Evenly divide the flank steak strips on top each salad.