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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Found this in The Wichita Eagle & am adding to my arsenal of summer salad dinners. They adapted it from The Pioneer Woman blog. The bright flavors of the marinade should make it a refreshing supper with loads of multi-coloured cherry tomatoes, peppers, onions & greens from the garden. May never notice there's no starch to weigh a person down on a hot & humid summer evening. I suspect this marinade lends itself well to OMAC - marinating & freezing the steaks for faster prep well all the tired sandy beach goers tromp home wanting supper now! Ingredients:
2 tablespoons soy sauce |
1 tablespoon sherry wine |
2 minced garlic cloves |
2 teaspoons brown sugar |
24 ounces steak (rib-eye, strip, sirloin all ok) |
2 tablespoons olive oil |
2 tablespoons soy sauce |
2 tablespoons white sugar |
1 tablespoon lime juice |
2 garlic cloves, finely diced |
1 tablespoon fresh ginger, minced, heaping |
1/2 jalapeno, seeded and diced |
8 cups salad greens |
1 bunch green onion, chopped |
1 pint cherry tomatoes, halved if large (optional) |
Directions:
1. Combine steak marinade ingredients in a plastic storage bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.
2. Combine salad dressing ingredients.
3. When steak is finished marinating, heat the grill to medium-high. Cook steak about 3 minutes per side for medium rare. Cool slightly, then cut steak against the grain into thin slices.
4. Toss salad greens in three-fourths of the salad dressing. Mound tossed salad on a platter (or on individual plates), then place sliced steak on top of salad. Pour remaining salad dressing over the top.
5. Sprinkle green onions over the salad, and add cherry tomatoes if desired. Makes 4 servings.
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