Asian Flank Steak and Rice Salad

Asian Flank Steak and Rice Salad
Recipe type: Main
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • For the steak:
  • 1 medium onion, roughly chopped
  • 2 cloves garlic
  • 2 tbsp Miso paste
  • 1 inch chunk ginger, peeled
  • 1 tbsp raw honey
  • 2 tsp sesame oil
  • 1½ lbs flank steak
  • ground pepper
  • For the Salad:
  • 3 cups cooked, Forbidden rice (you could also use red rice, brown rice or black rice)
  • 1 cucumber, cut into matchsticks
  • 1 cup grated carrots
  • 1½ tbsp black sesame seeds
  • 3 tbsp almond butter
  • 2 tbsp apple cider vinegar with “Mother”
  • 2 tbsp Tamari or Bragg's soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • crushed chilies, optional to taste
  1. To marinate the steak, combine all except the steak in food processor and blend until smooth.
  2. Transfer to a ziplock bag and add the steak. Massage to coat and chill for 6 hours or overnight.
  3. To broil, place oven rack in top slot of oven and preheat the broiler. Remove the steak from the marinade and scrape off most of it. Place it on a broiler pan and season with pepper.
  4. For medium steak, broil for 4 minutes on the first side, turn over and broil another 4 minutes. Remove from oven and let rest for 5 minutes before thinly slicing on a sharp angle against the grain.
  5. For the salad:
  6. Prepare the veggies and toss with the rice.
  7. Combine the almond butter, vinegar, Tamari, sesame oil, garlic and chiles in a food processor. Blend until smooth.
  8. Toss enough dressing with the rice and veggies to coat and adjust seasonings.
  9. Sprinkle on the sesame seeds.
  10. Plate with a mound of rice salad and a few slices of the steak.


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