We love a grilled steak salad in the summer & usually make it with Matt's Mustard Vinaigrette but this week Matt decided to put an Asian spin on it. One sauce serves as both the marinade for the steak & as the dressing for the salad which makes this meal even easier. The flavor of the seasoned rice wine vinegar is the best part of this sauce & allows you to not have to add any additional sugar.
1/4 c low-sodium soy sauce
2 T vegetable oil
1/4 c seasoned rice wine vinegar
1/2 t ground ginger
1 t dry mustard
2 cloves garlic, minced
Whisk everything together. Divide marinade/dressing into two; one half to use as a marinade, the other to use as dressing.
Marinade a 1/2 lb New York Strip Steak (or steak of your choice) the marinade for 2 to 6 hours before grilling.
Discard marinade & grill steak to desired doneness. Slice steak thinly.
Dress a bed of greens & vegetables with the dressing (we used red onion, grilled asparagus & sliced radishes but any favorite salad vegetables would work. Pea Pods would be fantastic in this). Serve steak slices on top.