Marinated Flank Steak on a bed of Napa Cabbage with an Avocado and Wasabi Dressing Recipe

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

 

 

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