Five-Spice Flank Steak
Vietnamese Carrot, Radish and Spinach Salad
Ingredients
- 2 lb flank steak
- 2 Tbsp avocado oil
- 2 tsp five-spice powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Rub flank steak with oil, five-spice powder, salt and pepper.
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Add steak; cook 5 to 6 minutes per side or to desired doneness.
- Let rest 5 minutes before thinly slicing.
Side Dish Ingredients
- 1 (10-oz) pkg matchstick-cut carrots
- 1 bunch radishes, thinly sliced
- 2 Tbsp rice vinegar
- 2 Tbsp avocado oil
- 1 tsp raw honey
- ½ tsp salt
- ¼ tsp pepper
- 1 (9-oz) pkg spinach
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Combine carrots, radishes, vinegar, oil, honey, salt and pepper; let stand 10 minutes.
- Toss with spinach and cilantro.
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