Spicy Asian Beef Salad with Black Grapes and Napa Cabbage
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PortionsIn this recipe demo, Chef Scott Samuel from The Culinary Institute of America begins by preparing a sweet, tart and spicy Asian marinade he uses to flavor a flank steak. He grills and cuts the steak into thin slices, and serves it on top of a salad of shredded napa cabbage and black grapes. He designed this recipe for retail foodservice, but it’s also suitable for many other foodservice venues.
Ingredients
- FLANK STEAK
2 lb Flank steak
2 Tbsp Asian fish sauce
3 Tbsp Lime juice
1 Tbsp Sugar
¼ cup Shallots, sliced into rings
2 ea Serrano chiles, stemmed and minced
¼ cup Mint leaves
2 Tbsp Honey
1 oz Sesame oil
GRAPE AND CABBAGE SALAD4 cups Napa cabbage, shredded
¼ cup Cilantro leaves, stemmed
¼ cup Green onions, bias cut
¼ cup Red bell pepper, cut into strips
3 Tbsp Toasted peanuts, chopped
½ cup Shoyu vinaigrette
2 cups Black grapes, halved
SHOYU VINAIGRETTE2 oz Soy sauce
1 tsp Ginger, minced
2 tsp Garlic, minced
1 tsp Dijon mustard
2 Tbsp Honey
1 Tbsp Sugar
1 Tbsp Sesame seeds, toasted and ground
1 oz Rice vinegar
1 oz Sesame oil
3 oz Canola oil
1 oz Lime juice
Directions
- For the flank steak: Mix together fish sauce, lime juice, sugar, shallots, chilies, mint, honey, and sesame oil in a small bowl. Set aside ¼ cup of this marinade for later use (step 5).
- Place the rest in a shallow baking dish, then add steak, and turn to coat. Marinate at room temperature for 90 minutes.
- For the grape and cabbage salad: Combine all ingredients. Set aside until ready to combine with shoyu vinaigrette. When ready, prepare shoyu vinaigrette and season slaw with enough dressing to coat, and then toss. Reserve any additional dressing for possible garnish.
- To cook the steak: Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak (discard marinade from raw meat), turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
- Cut steak into strips at a bias, then into bite-sized pieces. Toss the steak in the reserved marinade; chill.
- Assemble salad: Toss grape and cabbage salad with toasted peanuts. Place salad on serving dish first and then top with steak; garnish with sliced grapes. You may also toss the grape salad with the sliced beef and serve as a finished salad.
