Flank steak is becoming one of my favourites. You barely cook it but it is so tender. It also takes on a marinade really well particularly asian flavours. I wanted a bit of a kick and came across the combo of avocado and wasabi. It was delicious and finished the salad off nicely.

Ingredients (serves 2)

For the flank marinade

• 1 piece of flank steak, mine was scored by my butcher
• 1 inch piece of fresh ginger, peeled and finely chopped
• 2 plump garlic cloves, peeked and minced
• 3 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp mirin
• 3 tbsp honey
• 2 star anise
• 1 cinnamon steak, broken into pieces
• 1/2 tsp five spice

Avocado and wasabi dressing

• 1 ripe avocado, peeled and de stoned
• 1 tbsp rice wine vinegar
• 1 tbsp pickled ginger, finely chopped
• juice of a lime
• 1 tsp sesame oil
• 1 garlic clove, peeled and minced
• 1/2 tsp wasabi paste
• 1-2 tbsp water

For the salad

• 1 small napa cabbage, shredded
• small bunch of thai basil and coriander, roughly chopped
• 6 pickled carrots, grated
• 3 spring onions, finely sliced
• handful of peanuts, toasted
• pinch of salt, garlic powder and chilli flakes

Directions

1. Add all of the marinade into a bowl and stir to combine. Add the flank steak and leave for as long as possible covered in the fridge (I left mine for 24 hours)/
2. Heat a pan over a high heat until very hot. Add the steak and cook for a minute on each side. Cover with foil and set aside to rest.
3. To make the dressing add all of the ingredients into a food processor and blitz until smooth.
4. For the salad. In a bowl add the cabbage, herbs, carrots and spring onions into a bowl, toss to combine.
5. To serve. Add the salad between 2 bowls,  drizzle over the dressing. Cut the steak on a slight angle into thin pieces and place on top of the salad. Finish by adding the peanuts and a pinch of salt, chilli flakes and garlic powder into a pestle and mortar, lightly crush and sprinkle over the salad. Enjoy