Simplify Supper: Asian salad with spicy beef & black grapes

Simplify Supper

Asian Salad with Spicy Beef and Black Grapes


2 pounds flank steak

2 tablespoons fish sauce

1 lime

1 tablespoon sugar

1/4 cup shallots, sliced

2 serrano chiles, stemmed and minced

1/4 cup mint leaves

2 tablespoons honey

1 ounce sesame oil

4 cups napa cabbage, shredded

1/4 cup cilantro, chopped

1/4 cup green onion

1/4 cup red bell pepper, cut into strips

3 tablespoons toasted peanuts, chopped

2 cups black grapes, halved

For vinaigrette:

2 ounces soy sauce

1 tablespoon ginger, minced

2 tablespoons garlic, minced

1 teaspoon dijon mustard

2 tablespoons honey

1 tablespoon sugar

1 tablespoons toasted sesame seeds

1 ounce rice vinegar

1 ounce sesame oil

3 ounces canola oil

1 ounce lime juice


1. To prepare flank steak: Mix together fish sauce, lime juice, sugar, shallots, chiles, mint, honey and sesame oil in a small bowl. Set aside 1/4 cup of this marinade for later.

2. Place the rest of marinade in a shallow baking dish and add steak. Turn to coat and marinade for 1-2 hours at room temperature. Then grill steak over medium high heat about 4 minutes per side. Finish in oven at 425 degrees for about ten minutes until desired doneness is achieved. Let stand a few minutes then cut into strips.

3. To assemble salad, combine shredded cabbage, cilantro, green onion, red bell pepper strips, peanuts and black grapes. Set aside while making vinaigrette.

4. To make vinaigrette: Combine soy sauce, ginger, garlic, mustard, honey, sugar, sesame seeds, rice vinegar, sesame oil, canola oil and lime juice in small blender and blend until smooth. Toss with salad mixture then top with steak slices.