Thursday, April 15, 2010

Sesame Ginger Steak Salad w/ Ginger Dressing

This blog is making me fat. Did you see the past 3 posts? I have way to any baked goods in this house. Dessert and treat blogs are more fun but now it's time for some sensible food.

This steak is so yum.

Sesame Ginger Steak

this was enough to marinate a flank steak a little over 1 lb.

2 tbsp. sesame oil
2 clove garlic, grated
1" garlic, grated
1/4 c. low sodium soy sauce
3 tbsp. rice wine vinegar

I like to peel and freeze my ginger so it's super easy to grate on a microplane (Rachael Ray tip, love). If yours isn't frozen, no worries. Just grate about 1 tbsp. of ginger, grate garlic and mix the rest of the ingredients together. Pour over steak in a ziplock bag and refrigerate for at least 3 hours - overnight is better.

Preheat a cast iron skillet on high heat. Take the steak out of the marinade and discard the bag. When the skillet is smoking, put the steak on. My steak was about 3/4" thick. Cook for about 4 minutes on first side and about 3 minute on the other for a medium rare steak. After cooking, let the steak rest for 7-10 minutes before slicing. Slice and serve on top of your favorite salad greens and ginger dressing (recipe follows), sprinkle w/ sesame seeds. I imagine it would be fantastic as lettuce wrap fodder as well.

Ginger Dressing

makes 2-3 servings

1/4 c. low sodium soy sauce
1" ginger, grated
1 clove garlic, grated
1 tsp. lemon zest
1 tbsp. sesame oil
2 tbsp. honey (or agave nectar)
2 tbsp. lemon juice (or rice wine vinegar)
2 tbsp. canola oil (any light flavorless oil works)
1 tsp. toasted sesame seeds
dash white pepper, optional

Mix everything together and serve over the steak and your favorite salad mix. This dressing is great on chicken or shrimp too. This is a total guideline, make sure you taste the dressing before you dress the salad - add whatever you like if it's not quite to your liking. Enjoy!

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