What You’ll Need
For the Steak & Marinade:
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1 ½ lbs Grass-Fed Flat Iron Steak
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3 Tbsp low-sodium soy sauce or tamari
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2 Tbsp lime juice
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1 Tbsp sesame oil
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1 Tbsp fresh ginger, grated
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2 cloves garlic, minced
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1 tsp honey or maple syrup
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½ tsp crushed red pepper flakes
For the Salad Base:
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5 cups mixed greens (spinach, arugula, or spring mix)
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1 cup shredded red cabbage
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1 cup shredded carrots
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1 cucumber, sliced into half-moons
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1 red bell pepper, thinly sliced
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1 ripe mango, diced
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¼ cup fresh cilantro, chopped
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¼ cup fresh mint, chopped (optional, but adds freshness)
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¼ cup chopped peanuts or cashews for crunch
For the Peanut-Lime Dressing:
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3 Tbsp natural peanut butter (or almond butter)
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2 Tbsp lime juice
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1 Tbsp rice vinegar
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1 Tbsp low-sodium soy sauce or tamari
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1 tsp honey or maple syrup
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1 tsp sriracha or chili paste (optional for spice)
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2–3 Tbsp warm water, to thin
Let’s Cook
Step 1 – Marinate the Steak
Whisk together soy sauce, lime juice, sesame oil, ginger, garlic, honey, and red pepper flakes. Place flat iron steak in a shallow dish or bag, cover with marinade, and refrigerate at least 30 minutes (up to 4 hours).
Step 2 – Prep the Peanut-Lime Dressing
Whisk together peanut butter, lime juice, rice vinegar, soy sauce, honey, and sriracha. Add water gradually until smooth and pourable. Taste and adjust for balance of sweet, tangy, and spicy.
Step 3 – Grill the Steak
Remove steak from marinade and pat dry. Heat grill pan or cast-iron skillet over medium-high heat. Cook 4–5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain.
Step 4 – Assemble the Salad
In a large bowl or on a platter, arrange greens, cabbage, carrots, cucumber, bell pepper, mango, cilantro, and mint. Top with sliced steak. Sprinkle peanuts or cashews over the top.
Step 5 – Dress & Serve
Drizzle with peanut-lime dressing just before serving. Serve with lime wedges on the side for extra brightness.
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