A sweet and sour Asian-style vinaigrette does double-duty here as a marinade for the beef and as a salad dressing. Add some roasted peanuts for an additional touch of Thai flavor.
Portion size: 1 salad; 4 cups vegetables, 4 ounces steak
Alternate cut: Any grassfed beef cut
Sweet and sour vinaigrette:
1 cup sweet chile sauce
1/4 cup rice vinegar
4 teaspoons soy sauce
2 teaspoons fish sauce
2 teaspoons sesame oil
1 pound trimmed Australian grassfed flank steak
2 large heads washed, chopped romaine lettuce
1 cup shredded cabbage
1 cup shredded carrot
1 cup thinly sliced red bell pepper
1 cup fresh cilantro leaves
For the vinaigrette: In a large bowl, combine all the ingredients and mix well. Cover and refrigerate until needed.
For the beef: Marinate the beef in ¾ cup of the vinaigrette for 2 hours or overnight, refrigerated.
To cook: Preheat the grill to 450 degrees F (MEDIUM-HIGH). Grill the beef for about 8 minutes, turning every 2 minutes, or until it reaches your desired doneness. Allow it to rest off the heat for 5 minutes, then slice it into thin strips and reserve.
To serve: In a large bowl, toss the romaine, cabbage, carrot and bell pepper evenly with the remaining ½ cup of the vinaigrette. Divide it between 4 bowls or plates. Top each salad with ¼ cup of the cilantro. Finally, top each salad with one quarter of the grilled flank steak and serve.