Spicy Grilled Steak Salad with Ginger-Lime Dressing
Salt Lake City Showroom, Cathie Mooers
This is a beautiful salad to serve, we used this salad for the Park City Food and Wine Classic stroll, and people loved it. I know the title says spicy, this is really not hot just has a little kick in it. Makes 4 servings.
3 tbs low salt soy sauce
1 tbs fresh lime juice (a must)
1 tbs chili paste with garlic
1 tbs vegetable oil
2 (12-ounce) filet mignons (rib eyes)
freshly ground pepper
Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side, cook to medium-rare. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
Salad:
1 head Boston bibb lettuce, torn into bite-size pieces
3 cups spring mix
1/4 cup chiffonade Thai basil or regular basil, optional
1 English cucumber, halved and cut crosswise into 1/4-inch thick slices
3 carrots, julienned
5 radishes, thinly sliced
16 each yellow and red cherry tomatoes, halved
ginger-lime dressing, recipe follows
salt and ground black pepper to taste
Combine all salad ingredients in a large bowl. Lightly dress with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
Ginger-Lime Dressing:
1/3 cup fresh lime juice (a must)
1 tbs low salt soy sauce
1 tbs sweet rice wine vinegar
1 tbs finely diced shallot
1 tbs finely grated fresh ginger
2 tsp sugar
2 tbs peanut oil or olive oil
salt and freshly ground pepper
Whisk ingredients together except the oil, into a small bowl. Slowly whisk the oil into the mixed ingredients until think. Season with salt and pepper, to taste.
