Grilled Beef Salad with Tatsoi
We don’t advocate eating beef too often, both because it’s not good for the planet and because beef is higher in fat than most other meats, but every once in a while it can be a real treat. This Asian-influenced salad is great on its own or even wrapped in a tortilla for the lunchbox. Remember to cut the meat against the grain.
Number of Servings
- ¼ teaspoon ginger, minced
- ¼ teaspoon garlic minced
- ½ Tablespoon Chinese mustard seeds
- ¼ teaspoon Chinese chili powder
- 2 ½ Tablespoons soy sauce
- 2 ½ Tablespoons water
- ⅛ cup lime juice
- 1 Tablespoon fish sauce
- 1 cup vegetable oil
- 2 pounds flank steak
- 1 cup red onions, thinly sliced
- 4 cups tatsoi
- ½ cup radishes julienned
- In a medium-sized bowl combine the ginger, garlic, mustard seeds, chili powder, soy sauce, water, lime juice and fish sauce. Stir to mix, and while whisking constantly slowly add the oil in a thin stream until the dressing emulsifies, or comes together so that there is no separation of oil and the other liquids.
- In a Pyrex dish marinate the flank steak in some of the dressing for 1 or 2 hours.
- While the meat is marinating prepare the grill, then grill the beef and set aside to cool. When fully cooled slice the meat in thin (¼ inch) slices across the grain.
- In a large bowl combine the onions, tatsoi, and radishes and toss with dressing. Top the salad with sliced beef and serve.