Savory Steak Salad
Servings: 4
Ingredients
- 1 1/2 Tbsp fresh ginger minced
- 4 garlic cloves minced
- 1/2 cup + 2 Tbsp reduced-sodium soy sauce
- 1/2 cup cilantro chopped
- 1 pound flank steak sliced on the angle into 1/4" slices
- 1/2 cup + 1 Tbsp extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp sesame oil
- 1/4 tsp red pepper flakes
- Freshly ground black pepper
- 1/2 cup scallions sliced
- 10 ounces mixed greens
- 2 Tbsp toasted sesame seeds
Instructions
Marinade
- Combine 1/2 cup soy sauce with ginger, garlic and cilantro.
- Toss the sliced beef with the marinade, and let sit in refrigerator for an hour and fifteen minutes.
- Bring to room temperature on counter for 45 minutes.
Vinaigrette
- Whisk together the vinegar, sesame oil, peppers, 1/2 cup olive oil and 2 tablespoons soy sauce. Set aside.
Steak
- In a skillet, heat 1 teaspoon of olive oil over high heat.
- Remove the steak from the marinade and quickly sear for about three minutes making sure to not over cook meat (flank steak should be served medium rare).
Salad
- Place greens and scallions on 4 large plates. Top with flank steak.
- Add vinaigrette to the same skillet and cook, stirring for 1 minute.
- Pour the sauce over the steak and greens.
- Top with sesame seeds.