Lately, my cooking has been leaning towards the Asian persuasion. I can’t get enough of all things ginger, soy and sesame. One of my favorite things to order out is a good steak salad. There is something inherently delicious about crisp, leafy greens and crunchy veggies topped with tender slices of sizzling steak and piquant dressing. Don’t be shy with the marinade here – add a bit more of this or that as you please.
Grilled Asian Steak Salad with Ginger-Lime Dressing
Serves: 2 (plus extra dressing)
- 1/2 lb. flank steak
- 2 T. fresh ginger, peeled and roughly chopped
- 2 cloves garlic, peeled and smashed
- 2 scallions, roughly chopped
- 1/4 cup low-sodium soy sauce
- 1 T. toasted sesame oil
- 1 T. honey
- Pinch dried red chile flakes
- 1/4 cup fresh lime juice
- 1 T. low-sodium soy sauce
- 1 T. rice wine vinegar
- 1 T. finely minced scallion
- 1 T. finely grated fresh ginger
- 2 tsp. honey
- 2 T. olive, canola or peanut oil
- 1/2 head red leaf or Boston bibb lettuce, roughly chopped or torn
- 1 small carrot, peeled
- 2-3 scallions, thinly sliced
- 1/2 cup shelled, cooked and cooled edamame
- 1/2 cup cilantro
Combine ginger, garlic, scallions, soy sauce, sesame oil, honey and chile flakes in a shallow dish or heavy-duty plastic bag. Place the flank steak in the marinade, turning to coat a few times. Cover and chill for at least 1 hour (or up to 24 hours in advance).
Preheat a grill or broiler. Remove steak from marinade and scrape off excess marinade. Grill 4-6 minutes on each side or broil 7-8 minutes on each side (for medium-rare). Let meat rest while you assemble the dressing.
In a small bowl, combine the lime juice, soy sauce, vinegar, scallion, ginger and honey.While whisking, stream in the oil. Taste and season with additional honey, lime or soy sauce to taste.
Slice steak very thinly, against the grain at a slight diagonal. Place lettuce on a serving plate. Top with carrot peels, scallions and edamame. Top with sliced steak and drizzle with dressing. Garnish with cilantro.