Remember when we got married last May? We are FINALLY leaving on our honeymoon this week and I’m so excited!! We’ll be spending the next few weeks traveling around Vietnam, Cambodia, the Maldives, and Singapore. I can’t wait to enjoy the food (duh), the culture, and the time together! Photos and recipes to come 😀
With all the planning and errands this week, I needed a quick and delicious dinner that didn’t require a lot of effort. I really do try to make everything from scratch, but sometimes I need a little store-bought help. Do you guys have any store-bought items that you like to buy and add stuff to? This Asian Steak Salad is mine! Alex LOVES this salad and I love that I can throw it together quickly and add in whatever I have on hand. I actually got offended that he told someone this was his favorite thing I make–like come on, I make everything from scratch and this is the winner?! 🤦♀️ I got over it eventually (or maybe I didn’t if I’m telling about it now 😂)
Anyway, I typically use the Taylor Farms Asian Salad mix and then add in either beef or chicken, avocado, edamame, corn, whatever I have! Get this on your weeknight rotation asap 🙂
INGREDIENTS
- 1 1/2 – 2 lbs London Broil
- 1 bag Asian Salad Mix (I like Taylor Farms)
Marinade
- 1/3 cup Soy Sauce
- 1/4 cup Seasoned Rice Vinegar, or Plain Rice Vinegar
- 2 tbsp Mirin
- 1 tsp Honey
- 1 tsp Sesame Oil
- 4 cloves Garlic, minced
- 1 tsp Sweet Chili Sauce, optional
- 1/2 cup Olive Oil
INSTRUCTIONS
In a small bowl, whisk together all of the marinade ingredients.
Lightly score the beef on bowl sides and place in a shallow dish or ziploc bag.
Add in the marinade and let sit (covered if using a dish) in the fridge 1 – 24 hours.
Remove marinated meat from the fridge and let sit at room temp for 1 hour. After 30 minutes, turn the broiler on to high and place your cast iron skillet under the broiler. Let the skillet/broiler preheat for the remaining 30 minutes.
Quickly remove the skillet from the oven and carefully place the meat in it (discarding the marinade) and return it to the oven for 5 – 6 minutes per side.
Once cooked, let the meat rest for 7 minutes on a cutting board (you can lightly tent it with aluminum foil to keep it from cooling) prior to slicing. This will lock the juices in.
When rested, slice against the grain and serve over the Asian Salad Mix. A delicious and simple way to elevate a store-bought salad!
Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩🍳
Asian Steak Salad
Ingredients
- 1 1/2 – 2 lbs London Broil
- 1 bag Asian Salad Mix I like Taylor Farms
Marinade
- 1/3 cup Soy Sauce
- 1/4 cup Seasoned Rice Vinegar or Plain Rice Vinegar
- 2 tbsp Mirin
- 1 tsp Honey
- 1 tsp Sesame Oil
- 4 cloves Garlic minced
- 1 tsp Sweet Chili Sauce Optional
- 1/2 cup Olive Oil
Instructions
- In a small bowl, whisk together all of the marinade ingredients.
- Lightly score the beef on bowl sides and place in a shallow dish or ziploc bag. Add in the marinade and let sit (covered if using a dish) in the fridge 1 – 24 hours.
- Remove marinated meat from the fridge and let sit at room temp for 1 hour. After 30 minutes, turn the broiler on to high and place your cast iron skillet under the broiler. Let the skillet/broiler preheat for the remaining 30 minutes.
- Quickly remove the skillet from the oven and carefully place the meat in it (discarding the marinade) and return it to the oven for 5 – 6 minutes per side.
- Once cooked, let the meat rest for 7 minutes on a cutting board (you can lightly tent it with aluminum foil to keep it from cooling) prior to slicing. This will lock the juices in. When rested, slice against the grain and serve over the Asian Salad Mix. A delicious and simple way to elevate a store-bought salad!
