Saturday, April 3, 2010

Ginger Steak Salad

Don't let the word "salad" fool you... this Ginger Steak Salad is a main course, completely filling and packed with flavor. I want to relive it for a moment here...the marinated steak served hot over crisp spring greans with blanched snow peas and topped with a sweet and spicy asian- inspired dressing... Aubrey stopped speaking entirely. Not that he was chattering away or anything but when he did speak, it was to the point: "This could be the best thing I've ever had." Look out Thai Salmon.

This recipe was influenced by The Pioneer Woman's Ginger Steak Salad and is pretty much the same except I added Sriracha in place of jalepeno in the dressing and added sweet snow peas and crisp red onion for color and crunch. I think they gave a nice fresh balance to the rich steak.

Ginger Steak Salad (Serves 2-3 BIG salads)

For Steak Marinade:

2 Tbsp. Soy Sauce
1 Tbsp. Sherry
2 cloves Garlic, Minced
2 tsp. Brown Sugar
1 whole Rib-eye, Strip, Or Sirloin Steak ( I used sirloin and will probably try Rib-eye next time as it was a little tough.)
2 Tbsp. Extra Virgin Olive Oil

For Dressing:

2 Tbsp. Olive Oil
2 Tbsp. Soy Sauce
2 Tbsp. White Sugar
1 Tbsp. Lime Juice
2 cloves Garlic, Finely Diced
1 Tbsp. Fresh Ginger, Minced

For Salad:

1/2 Red onion thin sliced lengthwise
5-8 oz ( 1 small package) of Organic Spring Greens

4 oz. fresh snow peas, blanched ( boil 2-3 minutes- let cool.)

1. Combine steak marinade ingredients in a Ziploc bag or shallow dish. Mix and insert steak. Marinate 30 min. - 2 hours.

2. Whisk together salad dressing ingredients. Set aside.

3.When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet or grill pan. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and place on cutting board and allow to rest for 5- 8 minutes. Slice thin against the grain, working at an angle. TIP: prep board with a bit of olive oil and sprinkle with kosher salt to avoid losing any delicious flavor. Yeah, I learned that from The Naked Chef.

4. Mound salad greens on a platter or individual plates. Toss with peas and most of red onion. Top with sliced steak. Drizzle salad dressing over the top. Sprinkle with more red onion on top and you're all set.

I highly recommend serving with firecracker shrimp. Be sure to reserve some dressing for dipping.

1 comment: