Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, flank steak salad. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Flank steak salad is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Flank steak salad is something which I have loved my whole life. They are nice and they look fantastic.
The flank steak in this salad is grilled and brushed with a molasses-pepper-lime mixture. It's a fast and flavorful way to cook the lean cut of beef. Delicious flank steak salad from Anna Olson.
To begin with this particular recipe, we must first prepare a few components. You can have flank steak salad using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Flank steak salad:
- Take 600 g flank steak
- Prepare Lettuce
- Take Radishes, finely chopped
- Get Carrots, finely chopped
- Prepare Crushed up peanuts
- Take 1 jar Peanut satay,
- Get 2 tbsp Rice wine vinegar
- Prepare 4 tbsp Peanut oil,
My absolute favorite way to marinate flank steak is with a sweet and spicy Thai-style sauce. I make mine with palm sugar (brown sugar will do fine), dried Thai chili flakes, fish sauce, garlic, and lime. Rather than marinating the flank steak, I went with a dry rub. I just mixed together some spices and Yum, I love flank steak!
Instructions to make Flank steak salad:
- Salt and pepper steak and saute until medium rare
- Combine salad ingredients in a bowl
- Combine one jar of satay with rice wine vinegar and peanut oil and mix
- Combine all ingredients to make a salad
My mouth is watering thinking about this salad. My family grills all the time. Simple flank steak salad recipe elevated by Thai inspired lemongrass pickled celery and smoked cherry tomatoes. "Let Me Be The One" Grilled Flank Steak Salad with Pickled Celery. Monday: Steak with snow pea and radish salad. This salad is even better at room temperature once the bread has absorbed some of the dressing.
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