Recipe: Spicy Szechuan Steak Salad

Oh how I love a yummy asian-inspired salad. Though I have to admit that I'm not the biggest "steak on top of a salad" kind of girl. Until I found this little gem of a recipe (The Most Decadent Diet Ever by Devin Alexander)...YUM-city.

I will warn you though...when it says "spicy" it means it! No wimps will be able to handle this one (unless of course you cut back on the szechuan sauce and/or hot mustard)! :) It's a combination of two recipes, so you can make the steak one night and then use the leftovers for the salad.

Salad:
4 cups finely shredded romaine lettuce
1/2 C finely slivered red bell pepper (I substituted slivered cucumbers)
1/2 C finely slivered carrots
1/2 C slivered Chinese snow peas
1/2 C bean sprouts
3 T Szechuan Dressing (recipe follows)
1/4 C chopped whole green onions
4.75 oz. Spicy Szechuan Steak (recipe follows), slilced into thin strips

Combine lettuce, bell pepper (or cucumber), carrot, peas and sprouts in large bowl. Add dressing and toss. Sprinkle onions over top and add steak strips (see recipe below). Serve immediately.


Szechuan Dressing:
2 T rice wine vinegar
2 T Szechuan sauce
2 T honey
1 tsp. prepared hot mustard
2 tsp. olive oil
1 tsp. toasted sesame oil

(whisk together or shake in dressing shaker...use immediately or store in refrigerator up to 5 days)


Spicy Szechuan Steak:
2 T Szechuan sauce
2 tsp. fresh minced garlic
1 1/2 tsp. olive oil
1 tsp. black pepper
1 1/2 pounds trimmed London Broil

Combine first 4 ingredients and rub over steaks evenly. Place in bag and marinate in fridge at least 4 hours or overnight. Grill steaks to desired doneness (I pan-grilled them on a stove-top grill pan). Place on platter and loosely cover with foil for 10 minutes. Slice into thin slices against the grain and serve.


Salad: 1 entree-size serving, or 2 appetizer-size servings
Steak: 4 servings