Gluten-free Asian Flank Steak Salad
This gluten-free Asian flank steak salad is packed full of flavor yet so easy to make; you want salad all the time!
Ingredients
- 1 1½ Pounds Flank Steak
- 3 Tablespoons Avocado Oil
- 2 Tablespoons Sesame Oil
- 1-2 Teaspoon Chinese Five Spice
- 2 Cloves Garlic Minced
- 1 Teaspoons Ginger Minced
- 1½ Teaspoons Onion Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 4 Tablespoons Coconut Aminos or GF Soy Sauce
- 1 Tablespoon Brown Sugar or Honey
- 1 Tablespoon Sriracha Sauce I use Steve's Paleo brand
- 1 tablespoon Lime
- 1 Cup Snow Peas or Snap Peas
- 1 Cup Carrots I like to cut them into ribbons, you can do this with either a vegetable peeler or mandoline.
- 1 Cup Red Bell Pepper thinly sliced
- ¼ Cup Green Onion Sliced
- ¼ Cup Cilantro chopped
- 4-6 Cups Greens of Choice Romane, Green Leaf ect.
Instructions
- Combine the avocado oil, sesame oil, Chinese 5-spice, garlic, ginger, salt, pepper, coconut aminos, brown sugar, sriracha sauce, and lime juice in a small bowl. Once combined, divide it into two.3 Tablespoons Avocado Oil, 2 Tablespoons Sesame Oil, 1-2 Teaspoon Chinese Five Spice, 2 Cloves Garlic, 1 Teaspoons Ginger, 1½ Teaspoons Onion Powder, 1 Teaspoon Salt, 1 Teaspoon Pepper, 4 Tablespoons Coconut Aminos, 1 Tablespoon Brown Sugar, 1 Tablespoon Sriracha Sauce, 1 tablespoon Lime
- Pour ½ of the mixture into a bowl or ziplock bag with the flank steak and let it marinate while you cut your vegetables.1 1½ Pounds Flank Steak
- Prepare your veggies by thinly slicing the red bell pepper into strips. Cut the carrot into either strips or ribbons. I like to use my mandoline to get thin ribbons of carrots. If you are using snap peas, I suggest trimming the edges. Rough chop the green onion and cilantro. Set the veggies aside.1 Cup Snow Peas, 1 Cup Carrots, 1 Cup Red Bell Pepper, ¼ Cup Green Onion, ¼ Cup Cilantro, 4-6 Cups Greens of Choice
- At this point, you can choose how to cook your steak. I like to cook mine on the grill for 5 minutes per side and then let it rest for about 10 minutes for a medium cooked steak, but this can just as easily be done in a grill pan or skillet.
- While the steak is cooking and resting, cook the vegetables in a skillet, add the bell peppers, carrots, and snow peas along with half the remaining sauce, and saute until the veggies are tender-crisp or cooked to desired doneness.
- Once the veggies and steak are cooked, it's time to assemble the salad. Place the greens of choice into a bowl, layer the grilled veggies and sliced steak on top. Drizzle the remaining sauce over and give it a light toss to bring it all together.
- Top with the fresh green onions and cilantro, and enjoy!
Notes
- Flank steak takes marinades fast, which is why you can let your steak marinate while you cut your veggies. If you prefer, you can let the meat sit longer for more flavor. This particular marinade doesn't have that much citrus, so it won't make the meat gummy if it sits longer.
- Cook the steak the way you like it. My preferred way to cook it is on a medium-high grill for five minutes per side and then letting it rest for about ten minutes. If you prefer your steak a little more done, add one or two more minutes to each side before resting. If you don't want to grill, simply cook the steak in a grill pan or skillet over medium-high heat for the same time. I promise you'll still get the good flavors.
- Don't overcook the vegetables. This salad uses simple veggies, but it's in how you cook them that really lets them shine. I prefer my veggies tender-crisp, but if you like yours more charred, then cook them that way. There is no wrong way to make your veggies. You can even add some extras if you want. Sometimes I'll mix up the bell peppers, add some sliced red onions, and even some mushrooms when the mood strikes.
- Like more dressing? - If you want more sauce, you can easily double the ingredients and then set the extra aside to drizzle on top when you are ready to eat.
Nutrition
Calories: 618kcalCarbohydrates: 16gProtein: 63gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gCholesterol: 170mgSodium: 1.673mgPotassium: 1.307mgFiber: 3gSugar: 6gVitamin A: 6.39IUVitamin C: 47mgCalcium: 123mgIron: 6mg
Tried this recipe?Let us know how it was!