Flank steak with mushroom salad and sesame mayo
If you've never tried flank steak before, what are you waiting for? This succulent cut of meat is easy to cook and budget-friendly. Paired with a marinated mushroom salad and tasty sesame mayo, your tastebuds, and your wallet will thank you. Dinner is served!
USMetric
servingservings
Ingredients
- 2 tbsp 2 tbsp tamari soy sauce
- 1 tbsp 1 tbsp sambal oelek or sriracha sauce
- 1 tbsp 1 tbsp white wine vinegar
- 1¼ lbs 550 g bok choy or any similar type of cabbage
- 1 (4 oz.) 1 (110 g) red onion, thinly slicedred onions, thinly sliced
- 8 oz. 230 g mushrooms, thinly sliced
- 1 lb 450 g flank steak
- 2 tbsp 2 tbsp olive oil
- salt and pepper
Sesame mayonnaise
- ¾ cup 180 ml mayonnaise
- 2 tbsp 2 tbsp fresh chives, finely chopped
- 1 tbsp 1 tbsp sesame seeds
- 1 tbsp 1 tbsp sesame oil
- salt and pepper
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Making low carb simple
Instructions
- Mix tamari, sambal, and vinegar in a big bowl.
- Shred the bok choy lengthwise. Add onion, mushrooms, and bok choy to the tamari dressing and toss until completely covered. Let rest while you prepare the meat.
- Brush the meat with olive oil. Salt and pepper generously. Fry (or grill) the flank steak on high heat in a large frying pan for 2-3 minutes on each side or until cooked to your desired temperature. Cover and allow the meat to rest for a couple of minutes. Slice the meat in 1/2 inch (1 cm) thick slices diagonally.
- Mix the ingredients for the sesame mayonnaise.
- Serve the meat with the marinated vegetables and a generous dollop of sesame mayonnaise.
Tip!
Instead of flank steak you can use minute steak or any other thinly sliced meat — pork or lamb. Adjust the cooking time accordingly.
You can also use chicken fillet or even salmon or fresh tuna if you wish!
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Great idea, Andrea!