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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This beautiful salad combines perfectly marinated flank steak with a tasty homemade dressing for a satisfying meal that's sure to please. Ingredients:
2 tablespoons lime juice |
2 tablespoons reduced-sodium soy sauce |
3 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
1 beef flank steak (2 pounds) |
vinaigrette: |
2 tablespoons plus 2 teaspoons white vinegar |
1 tablespoon reduced-sodium soy sauce |
1 teaspoon ketchup |
3 tablespoons chopped onion |
1 tablespoon sugar |
1 small garlic clove, peeled and halved |
1/2 teaspoon minced fresh gingerroot |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons canola oil |
1 bunch romaine, torn |
1 cup grape tomatoes |
Directions:
1. In a large resealable plastic bag, combine the lime juice, soy sauce, garlic and ginger; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain beef and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. To serve, thinly slice across the grain.
3. Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream.
4. Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak. Yield: 8 servings.
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