Ginger Steak Salad

I made this recipe several months ago and we loved it. I’m not sure why it’s taken me so long to share it with you.

I made this during my short lived low glycemic phase.  I have made lots of salads topped with chicken and even pork but I haven’t used red meat before but I loved it.  Even with red meat this salad was very light yet filling and satisfying.  Even my sweet tooth felt satisfied!

I found this recipe while I was doing some looking around over at Pioneer Women’s Tasty Kitchen.

skirt steak salad

If you are firing up the grill this weekend for the holiday you may want to give this a try.  The flavor is wonderful and I loved the addition of the lime juice in the salad dressing.  Because of the brown sugar in the meat marinade the meat has a slight sweet taste too which I really enjoyed during that low glycemic phase!!

I am off to visit my boys in Utah for the weekend.  What are your plans for the holiday – what are you throwing on the grill?  Enjoy!

ginger steak salad - Page 486

Ginger Steak Salad

Ingredients

    Marinade:
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Sherry
  • 2 cloves Garlic, Minced
  • 2 teaspoons Brown Sugar
  • 1 whole Rib-eye, Strip, Or Sirloin Steak
  • 2 Tablespoons Olive Oil
  • Salad Dressing:
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons White Sugar
  • 1 Tablespoon Lime Juice
  • 2 cloves Garlic, Finely Diced
  • 1 Tablespoon Fresh Ginger, Minced
  • ½ whole Jalapeno, Seeded And Diced
  • Salad Ingredients:
  • 2 whole Green Onions
  • 8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)

Instructions

  • Combine steak marinade ingredients in a Ziploc bag
  • Mix and place steak into bag
  • Marinate for 30 minutes to 2 hours
  • Combine salad dressing ingredients and slice green onion
  • When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet
  • Cook steak about 1 1/2 minutes per side, or until medium rare
  • Remove from skillet and keep on a plate, allowing to cool slightly
  • Toss salad greens in 3/4 of the salad dressing
  • Place steak on cutting board and slice thinly, then pour juices from the plate over the top
  • Mound tossed salad on a platter, then place sliced steak on top of salad
  • Pour remaining salad dressing over the top
  • Sprinkle green onions over the salad, and add cherry tomatoes if desired

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

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Comments

  1. Lisa (BassetMom) says

    Hi Leigh Anne! Here in PA, we’re having a family barbeque. My son just bought a charcoal grill/wood smoker and he’ll be making beef brisket and pork butt, both smoked with apple wood. I’m making Pioneer Woman mac and cheese and my first attempt at collard greens (never too old to learn something new!) Have a wonderful weekend with your boys and have a safe trip! Hugs!

  2. Mollie says

    I’ll be firing up the grill to make this recipe, it sounds wonderful! Have fun in Utah and be safe.

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