Chinese Napa Cabbage Salad with Grilled Flank Steak
Transform your weeknight dinner with this vibrant and flavorful Chinese Napa Cabbage Salad with Grilled Flank Steak. This recipe pairs tender, marinated flank steak, grilled to perfection, with a colorful medley of shredded Napa cabbage, crisp carrots, sweet red bell peppers, and fresh cilantro for a refreshing, Asian-inspired twist. The savory-sweet marinade of soy sauce, sesame oil, ginger, and honey does double duty as a zesty dressing, tying the whole dish together with bold umami flavor. Topped with crunchy toasted sesame seeds and optional peanuts, this salad effortlessly combines crisp textures with smoky, juicy steak. Ready in under 30 minutes of active cooking time, this quick, healthy recipe is perfect for a satisfying dinner or an impressive dinner-party option. Delight your taste buds with this fusion of freshness and expert grilling technique!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Ginger (grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Honey
- 2 tablespoons Rice vinegar
- 6 cups Napa cabbage (shredded)
- 1 cup Carrots (julienned)
- 1 Red bell pepper (thinly sliced)
- 3 Green onions (sliced)
- 0.25 cup Cilantro (chopped)
- 2 tablespoons Sesame seeds (toasted)
- 0.25 cup Peanuts (chopped, optional)
- 1 tablespoon Vegetable oil (for grilling)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium bowl, whisk together the soy sauce, sesame oil, grated ginger, minced garlic, and honey to make the marinade.
Place the flank steak in a resealable plastic bag or shallow dish. Pour half of the marinade over the steak, reserving the other half for the dressing. Seal and marinate the steak in the refrigerator for 30 minutes to 2 hours.
Preheat the grill or grill pan to medium-high heat. Lightly oil the grates with vegetable oil.
Remove the steak from the marinade and pat it dry. Discard the used marinade. Season the steak with salt and black pepper on both sides.
Grill the steak for 4-5 minutes per side for medium-rare, or until the desired doneness is achieved. Remove from the grill and let it rest for 10 minutes before slicing against the grain into thin strips.
In a small bowl, whisk the reserved marinade with the rice vinegar to create the dressing.
In a large mixing bowl, combine the shredded Napa cabbage, julienned carrots, sliced red bell pepper, green onions, cilantro, toasted sesame seeds, and peanuts (if using). Drizzle the dressing over the salad and toss gently to coat.
Divide the salad among plates or bowls and top each serving with slices of grilled flank steak.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5379 mg | 234% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 39.4 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 484 mg | 37% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3548 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
