Oriental steak salad

 

Makes 4 servings

Oriental dressing

• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons rice wine vinegar or cider vinegar
• 2½ tablespoons vegetable oil
• 1 tablespoon brown sugar
• 1 teaspoon Oriental sesame oil

Salad

• 1 flank steak (1 pound), about ½ inch thick
• 3 pieces orange rind, each 3 x ½ inch
• 1 clove garlic, crushed
• 8 ounces uncooked capellini, spaghettini or other thin pasta
• 2 large sweet red pepper, cored, seeded and thinly sliced
• 1 cucumber, pared, halved lengthwise, seeded and cut crosswise into thin half-slices
• 2 carrots, pared and shredded

Prepare Oriental dressing

1. Combine all ingredients of the dressing in jar with tight-fitting lid ; shake well to combine.

Prepare salad

1. Place steak in self-sealing plastic bag ; add orange rind, garlic and 3 tablespoons dressing.
2. Seal bag and shake ; refrigerate for 2 hours or overnight turning bag occasionally.
3. Cook pasta in large pot of boiling water according to package directions ; one minute before pasta is done, drop peppers and cucumbers into water, drain.
4. Rinse under cold running water and drain again.
5. Transfer pasta, peppers and cucumber to large mixing bowl ; add carrot and remaining dressing and toss well.
6. Preheat broiler ; remove flank steak from bag ; discard marinade.
7. Broil steak on broiler-rack pan 6 inches from heat for about 6 minutes per side or until medium-rare ; let meat stand 10 minutes.
8. Thinly slice across grain ; cut each slice in half lengthwise.
9. Add to pasta mixture and toss again before serving.

BON APPÉTIT