Asian Flank Steak Salad
- 2 tbsp peeled & grated fresh ginger
- ½ cup soy sauce
- 2 tbsp Asian fish sauce
- 2 tbsp toasted sesame oil
- 3 garlic cloves, minced
- 2 green onions (white & green portions), thinly sliced
- 1 shallot, minced
- 1 Thai chili, seeded & thinly sliced
- 1 lime, zest & juice
- 1 flank steak, 1½ to 1¾ lb, trimmed
- 1 head Bibb lettuce, torn into small pieces
- 1 heart of romaine lettuce, 1-inch chunks
- 1 carrot, peeled & shredded
- 1 cucumber, peeled, seeded & shredded
- 1 small red onion, thinly sliced
- 2 tbsp each minced fresh basil, mint & cilantro, plus small leaves for garnish
- 1 lb cellophane noodles, soaked in water until soft, drained
- Make marinade by whisking together first nine ingredients in a bowl. Reserve half the marinade in separate, small bowl.
- Use a sharp knife to score steak on both sides in a crosshatch pattern, no more than ½-inch deep. Place in shallow dish, pour first bowl of marinade on top and turn to coat. Cover and refrigerate at least 1 hour or overnight.
- Prepare medium-hot fire in a grill. Remove steak from marinade; let excess drip back into dish and discard. Pat dry with paper towels and season generously with salt and pepper. Place on grill directly over heat and cook, turning once and brushing with some reserved marinade, to desired level of doneness. Transfer to carving board, cover loosely with aluminum foil and let rest 5 minutes.
- Assemble salad by dividing equal portions of lettuces, carrot, cucumber, red onion, minced basil, mint and cilantro; add noodles. Pour 1 tbsp reserved marinade over each. Slice steak across the grain into thin strips and place on top. Garnish with basil, mint and cilantro leaves. Serve immediately.