Try something new with this tangy steak salad

Here, a green salad is utterly transformed into a mouth-watering meal. A tangy Asian-flavoured marinade turns lean, budget-friendly flank steak tender and doubles as a dressing.

Marinade and dressing

• 50 ml (1/4 c) lime juice
• 25 ml (2 tbsp) rice vinegar
• 15 ml (1 tbsp) fish sauce (see Chef's tip)
• 15 ml (1 tbsp) sugar
• 10 g (2 tsp) grated fresh ginger
• 10 g (2 tsp) minced jalapeño or serrano pepper
• 1 small clove garlic, minced

Steak and salad

• 250 g (8 oz) flank steak, trimmed
• 750 g (3 c) sliced romaine lettuce
• 250 g (1 c) diced red pepper
• 250 g (1 c) sliced cucumber
• 125 g (1/2 c) mint leaves, cut into slivers
• 50 g (1/4 c) chopped scallions
• 25 g (2 tbsp) unsalted roasted peanuts, chopped

Prep time: 30 minutes. Marinate time: 6 hours. Cook time: 10 to 12 minutes. Serves 2.

1. To make the marinade and dressing: In a medium bowl, whisk the lime juice, vinegar, fish sauce, sugar, ginger, jalapeño and garlic until the sugar dissolves.
2. To marinate the steak, place the steak in a sealable bag. Add 50 millilitres (1/4 cup) of the lime juice mixture, seal the bag and turn the steak to coat.
3. Refrigerate for at least six hours or overnight. Reserve the remaining marinade, covered, in the refrigerator, for dressing the salad.
4. To cook the steak, preheat the grill to medium-high or preheat the broiler. Remove the steak from the marinade, discarding the excess. If grilling, lightly oil the grill grate by rubbing it with a piece of oil-soaked paper towel. If broiling, coat the broiler pan with cooking spray.
5. Grill or broil the steak until it reaches desired doneness, five to six minutes per side for medium-rare (an instant-read thermometer should register 60°C/140°F). Transfer to a clean cutting board and let stand for five minutes. Carve across the grain into thin slices.
6. To make the salad, in a large bowl, combine the lettuce, red pepper, cucumber, mint and scallions. Add the steak and reserved dressing and toss to coat. Sprinkle each serving with peanuts.

• You can find fish sauce, made from salted fermented anchovies, in the Asian foods section of most supermarkets. If it's not available, substitute reduced-sodium soy sauce.
• For a more authentic taste, mix 0.5 millilitres (1/8 teaspoon) anchovy paste with 15 millilitres (one tablespoon) soy sauce.
• If you're short on time, use a strip loin steak and marinate it for just 20 minutes.

Per 750 grams (three cups) serving:

• 311 calories
• 30 g protein
• 25 g carbohydrates
• 7 g fibre
• 12 g total fat
• 3 g saturated fat
• 37 mg cholesterol
• 781 mg sodium

Simple and delicious, this Asian-inspired salad is the perfect meal for a warm summer evening, and a great way to trick carnivores into getting their greens.