Loaded with the bright flavors of spring produce, this easy steak salad is bursting with color and healthy nutrients. Let the steak soak up the flavors of a lively garlic ginger marinade while you prep the veggies and fresh spring herbs.
Recipe yields 8 servings
Preheat a grill pan or outdoor grill to high heat.
In a small bowl, mix the lime juice, garlic, 1/2 tablespoon of the ginger, the soy sauce and jalapeño peppers (if using). Whisk in 2 tablespoons of the canola oil. Place the meat in a shallow dish and coat it evenly in marinade. Cover and refrigerate for 10 minutes.
In a small bowl, whisk together the remaining 1 tablespoon ginger, the sugar, rice wine vinegar and black pepper. Whisk in the remaining 2 tablespoons oil.
In a large salad bowl, combine the cucumber, bell peppers, radishes, carrots, onion, mint, cilantro and basil. Pour the dressing over the vegetables and toss to coat. Set aside.
Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak from the grill and let stand for 5 to 10 minutes before slicing. Thinly slice the meat on an angle, cutting the meat against the grain.
Add the spinach, sliced steak and peanuts to the salad. Toss and serve.