GINGER STEAK SALAD
MAKES 2 OR 3 SERVINGS
I love steak salads in pretty much any form, and this Asian-inspired beauty is a favorite of mine. You can grill the steak fresh or—one of my favorite tricks—use leftover grilled steak right out of the fridge. The flavors are fab, the textures terrific, and the colors . . . pretty.
I couldn’t think of an adjective that conveyed “pretty” but began with the letter “C.” Sorry.
So I think I’ll just make the salad.
DRESSING / MARINADE
¼ cup low-sodium soy sauce
¼ cup olive oil
2 tablespoons sherry or white wine vinegar
2 tablespoons fresh lime juice
1 tablespoon brown sugar
4 garlic cloves, minced
2 tablespoons finely minced fresh ginger
½ jalapeño, seeded and finely diced
One 8-ounce rib-eye, strip, or sirloin steak
2 tablespoons olive oil
5 cups salad greens (baby lettuce, endive, radicchio—whatever you like!)
4 green onions, sliced
1 cup assorted cherry tomatoes, halved
- Make the dressing: Combine the soy sauce, olive oil, sherry,lime juice, brown sugar, garlic,ginger, and jalapeño in a small jar.Shake it for a good 30 to 40seconds, until it’s all combined.Give it a taste and add more ofwhatever you’d like! (Some folkslike it a little sweeter, some like itmore spicy, and so on.)
- 2. Place the steak in a plastic bag and pour in half the dressing/ Seal the bag, forcing out the air, and let the steak marinate in the fridge for an hour, or up to 6 hours if you have the time! Store the remaining dressing in the fridge.
- 3. After the steak has marinated, heat the olive oil in a grill pan or skillet over medium-high Cook the steak for 1½ to 2 minutes per side, or until medium-rare. (The thickness of your steak will determine the cooking time.)
- 4. Remove the steak from the pan and allow it to rest for 5 minutes, then slice it into strips.
- 5. In a large bowl, combine the greens, green onions, and Pour in the rest of the dressing, toss to combine, and transfer the salad to a large serving platter.
- 6. Arrange the strips of steak all over the top. Mmmm. Steak salad. Definitely one of my favorite things!
Grill the steak up to 12 hours in advance and store in the fridge. Slice it just before serving, and serve the steak cold.
Make the dressing/marinade up to 3 days in advance and store it in the fridge. Give it a good shake before using!
Top the salad with grilled shrimp or chicken instead of steak.
The Bread (page 336)
Chow Mein (page 174)
Sweet Potato Fries (page 308)