Ginger Steak Salad

I could have sworn this was on my site because I’ve made it before, but no dice. I like this dressing and marinade from Pioneer Woman, though I usually take a clean-out-the-fridge approach towards what vegetables I include in the salad.

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2 tablespoons soy sauce
1 tablespoon sherry
2 teaspoons brown sugar
2 cloves garlic, minced
1 rib eye, strip or sirloin steak
2 tablespoons olive oil
Salad Dressing:
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon lime juice
1 tablespoon granulated sugar
2 cloves garlic, finely diced
1/2 jalapeno, seeded and diced
Salad:
8 ounces salad greens (baby lettuce, endive, radicchio, etc.)
1 cup cherry tomatoes
2 green onions, sliced
additional salad ingredients of choice (I used cucumber, bell peppers, and crushed peanuts this time)

Combine the soy sauce, sherry, brown sugar and garlic in a resealable plastic bag. Mix together, place the steak in the bag and seal. Marinate for 5 minutes (or up to 2 hours if you have time).

Combine the olive oil, soy sauce, ginger, lime juice, granulated sugar, garlic and jalapenos in a small bowl or Mason jar.

Heat a grill pan over medium-high heat (I used a cast iron). When hot, brush it with the olive oil. Remove the steak from the marinade, letting any excess drain off, and cook to medium rare on the grill pan, about 1 1/2 minutes per side. Transfer the steak to a plate, allowing it to cool slightly.

Toss the salad greens, tomatoes, any additional ingredients, and half of the green onions with about three-quarters of the salad dressing.

Place the steak on a cutting board and slice thinly, then pour the juices from the plate over the top of the steak. Mound the tossed salad on a serving plate, then arrange the sliced steak on top. Pour the remaining salad dressing over the top. Sprinkle the remaining green onions over the salad and serve.

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Filed under beef dishes, low carb, salads, Uncategorized

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