Shaved Beef Salad with Cabbage, Cashews, Lime and Chiles

• 30 min
• 4 SERVINGS
• 330 Cal
• 19 g Protein

Ingredients:

• 1/2 teaspoon Dijon-style mustard
• 1 shallot, peeled and finely minced
• 1/4 teaspoon brown sugar
• 1 teaspoon minced ginger
• 1 tablespoon fish sauce
• 2 tablespoons freshly sqeezed lime juice
• 1 tablespoon soy sauce
• 3 tablespoons olive oil
• 1 tablespoon finely chopped fresh mint leaves

• 12 ounces beef Flat Iron Steak
• 4 cups shaved green cabbage
• 1 1/2 teaspoons kosher salt
• 1 teaspoon vegetable oil
• 4 green onions (scallions), thinly bias cut
• 2 tablespoons thinly sliced Fresno chiles (red jalapeno peppers)
• 1/4 cup toasted cashews

Cooking:

1. Combine all vinaigrette ingredients in a jar and shake vigorously. Set aside.
2. Place the shaved cabbage in a bowl and add 1 teaspoon of the kosher salt. Toss well and set aside.
3. Place the steak in a baking dish and season with the remaining salt.
4. Place a large cast iron pan over medium high heat and when hot, add the vegetable oil. Add the steak to the pan and cook for approximately 4 minutes per side, for a total of 8 minutes to medium, or until the internal temperature reaches 145°F. Remove the steak and place on a cooling rack for it to rest for five to ten minutes.
5. Slice the steak against the grain, very thinly and place on a platter. Dress with half of the vinaigrette. Add the scallions, chilis and cashews to the cabbage. Add the remaining vinaigrette to the cabbage and toss well. Scatter the salad over the steak and serve.