Tuesday, 3 June 2014

Ginger Steak Salad

I've been wanting to make this salad for a while and never got around to it, but I saw the chive flowers and nasturtiums and knew I had to put them into a salad somewhere. I love the colour contrast of the flowers, tomatoes and the green leaves. It's one pretty and tasty salad.

Ginger Steak Salad (from Pioneer Woman)
(Serves 1)

For the marinade
2 tbsp soy sauce
1 tbsp saki or sherry
2 tbsp oil
2 cloves garlic, crushed
1 tsp brown sugar
1 rib-eye or sirloin steak

For the dressing
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp white sugar
1 tbsp lime juice
2 cloves garlic, chopped finely
1 tbsp ginger, grated
1/2 jalapeno, seeded and chopped finely

2 spring onion, sliced
salad leaves
handful cherry tomatoes, halved
1 radish, sliced

Put the marinade ingredients into a small bowl and stir well. Add the steak and leave to marinade for 30 mins to 2 hours.

Whisk together the salad dressing ingredients until well combined.

When steak is finished marinading, heat a griddle pan. Cook the steak for about 1 1/2 mins per side, or until medium rare. Remove from the pan and keep on a plate, allowing to cool slightly.

Toss the salad leaves, cherry tomatoes and radishes in 3/4 of the dressing and put into a bowl.

Place steak on a board and slice thinly, then pour juices from the plate over the top. Place the sliced steak on top of the salad and pour the remaining salad dressing over the top. Sprinkle green onions over the salad and serve decorated with flowers if you have any!

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