Friday, June 13, 2008

Grilled Asian Steak Salad

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.
Grilled Asian Steak Salad

Asian Marinade/Dressing

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.

Serves 2

3 comments:

Nikki Miller-Ka said...

It looks so fresh! Wow!

Peter M said...

These steak salads are filling yet light as summer fare...nice photo too!

Deborah said...

I'm always on the lookout for good dressing recipes, and this one sounds fantastic!

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t = teaspoon
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