Asian Grilled Steak Salad

This is a stunning and delicious main course salad, which could also be made with shrimp or boneless, skinless chicken breasts. The dressing contains no fat at all and makes a wonderful dipping sauce for shrimp, salad rolls and satays.

½ bunch		Fresh cilantro, including roots, stems and leaves
2 cloves		Garlic, chopped
1 tbsp	15 mL	Chopped fresh ginger root
2 tbsp	25 mL	Hoisin sauce
2 tbsp	25 mL	Soy sauce
2 tbsp	25 mL	Lemon juice
1 tsp	5 mL	Hot Asian chilli paste
1 lb	500 g	Flank steak
Citrus Dipping Sauce
1/3 cup	75 mL	Granulated sugar
1/3 cup	75 mL	Water
2 tbsp	25 mL	Rice vinegar or cider vinegar
2 tbsp	25 mL	Orange juice
1 tbsp	15 mL	Lemon juice
1 tbsp	15 mL	Soy sauce
1 clove		Garlic, minced
½ tsp	2 mL	Hot Asian chilli paste
1 small		Carrot, grated or chopped (about 1/3 cup/75 mL)
Salad
10 cups	2.5 L	Mixed salad greens
1 large		English cucumber, thinly sliced
½ cup	125 mL	Coarsely chopped fresh cilantro or parsley
¼ cup	50 mL	Chopped fresh mint
¼ cup	50 mL	Chopped fresh chives or green onions

1.	To prepare marinade, in a food processor, puree cilantro, chopped garlic, ginger, hoisin sauce, soy sauce, lemon juice and hot chilli paste.
2.	Coat steak with marinade and marinate for 1 hour at room temperature, or overnight in refrigerator.
3.	Grill steak for 4 to 5 minutes per side, or until medium-rare. Cool for at least 10 minutes. Slice thinly on diagonal.
4.	Meanwhile, to prepare sauce, combine sugar and water in a small saucepan on high heat. Cook for a few minutes until sugar dissolves. Add vinegar, orange juice, lemon juice, soy sauce, minced garlic, chilli paste and carrot. Taste and adjust seasonings if necessary. Cool.
5.	Arrange salad greens on a flat dish. Arrange cucumber on top and sprinkle with chopped cilantro, mint and chives. Place steak slices on top and drizzle with sauce.

Makes 6 servings.

Per serving: 210 Calories, Protein 20 g, Fat 6 g (Saturates 2 g, Cholesterol 29 mg), Carbohydrate 20 g (Fibre 2 g), Sodium 404 mg, Potassium 734 mg
Excellent source: Niacin, Vitamin B12, Vitamin A, Folate
Good source: Riboflavin, Vitamin C, Iron, Vitamin B6

CUCUMBERS
I prefer to use English cucumbers as they are not waxed, and I can use the skins if I wish. They also have fewer seeds than regular cucumbers. If you are adding cucumbers to a salad dressing or dip like tzatziki, it is a good idea to salt them first so they will not ooze too much liquid and the dressing will not be too watery. Slice the cucumber and place in a colander or sieve. Toss with salt and let drain for about 30 minutes. Rinse and dry before using.