Ginger Steak Salad
I absolutely love steak salads, pretty much in any form. Here’s an Asian-inspired creation I whipped up using things I had in my pantry and fridge. It was so delicious, I wound up pretty much eating myself silly.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 2 tablespoons white sugar
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon sherry
- 2 cloves garlic minced
- 2 teaspoons brown sugar
- 1 tablespoon lime juice
- 1 tablespoon fresh ginger minced
- _____
- marinade ingredients:
- 1 whole rib-eye strip or sirloin steak
- for salad dressing:
- 2 cloves garlic finely diced
- 1/2 whole jalapeno seeded and diced
- salad ingredients:
- 2 whole green onions
- 8 ounces, weight salad greens (baby lettuce endive, radiccio, etc.)
- Carbohydrate 94.6084567442881 g
- Cholesterol 0 mg
- Fat 15.6455875099753 g
- Fiber 16.3505000223103 g
- Protein 26.4922250513404 g
- Saturated Fat 2.15229000135634 g
- Serving Size 1 1 recipe (1137g)
- Sodium 70.9533334496523 mg
- Sugar 78.2579567219778 g
- Trans Fat 1.3448287520898 g
- Calories 568 calories
Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours. Combine salad dressing ingredients and slice green onion. When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly. Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes if that makes your skirt fly up.
