Summer is finally here in Washington and what’s better than a fresh, crisp salad to bring in the new season. A combination of fresh herbs (mint, cilantro, and basil) impart delicious fresh flavor. This salad is bursting with Asian inspired flavors that definitely please the palate. Along with being really yummy and healthy, this salad is pretty easy to make and the end product is beautiful to look at. This salad would also be delicious with grilled chicken or lamb.
1 (1 1/2-pound) flank steak, trimmed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup fresh lime juice
1 tablespoon brown sugar
2 tablespoons lower-sodium soy sauce
1 tablespoon fish sauce
2 teaspoons minced fresh garlic
1 teaspoon Sriracha (hot Chile sauce, such as Huy Fong)
1 1/2 cups thinly sliced red cabbage
1 1/4 cups fresh Napa cabbage
3/4 cup julienne-cut carrots
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh basil leaves
1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2. Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine. Serve and enjoy 🙂