Steak Salad with Lime & Ginger Vinaigrette

What do I want for dinner tonight? Steak! Mmm no I want salad.  But I want steak too.  How about a steak salad?

A friend of mine who was also my roommate for a while used to make this awesome steak salad and somehow I had completely forgotten about it’s existence until last night.

With the help of Internet and my personal modifications, this is what I got.  This salad is so fresh and tangy and is just the perfect buddy for a nice juicy steak.

Pretty sure we also had it with chicken once or twice and it was pretty darn good too.  Would be curious to try it with prawns. Hmmm….

Also one thing I didn’t include in the recipe because it’s completely optional (but sooo much better in my humble opinion): I added some delicious sauted mushrooms, onions &  peppers.

I don’t think I have ever had a steak without mushrooms and I’m not  about to change that.

Either way this salad is super tasty!

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Steak Salad with Lime & Ginger Vinaigrette

Print Recipe

Servings	Prep Time
3-4 people	1 hour

Cook Time	Passive Time
6-8 minutes	1 hour

Servings Prep Time 3-4 people 1 hour

Cook Time Passive Time 6-8 minutes 1 hour

Steak Salad with Lime & Ginger Vinaigrette Print Recipe Servings Prep Time 3-4 people 1 hour Cook Time Passive Time 6-8 minutes 1 hour Servings Prep Time 3-4 people 1 hour Cook Time Passive Time 6-8 minutes 1 hour

Ingredients

Steak Marinade

• 3 to 4 ` New York Steaks or Tenderloins, number of steaks depending on number of people
• 1/4 cup coconut aminos or wheat free soy sauce
• 2 tbsp red wine vinegar
• 4 cloves garlic minced
• 1 tbsp coconut sugar
• 2 tsp sambal oelek or chili garlic sauce/paste
• 1/4 cup extra virgin olive oil

Salad

• 10 oz baby greens, can use mixed greens, baby romaine, arugula, etc.
• 4 large carrots, shredded
• 1 pint grape or cherry tomatoes, halved
• 1 medium red onion, sliced thin
• 1 large avocado, sliced thin
• 1/2 cup fresh basil copped or whole
• 1/4 cup fresh mint or cilantro, chopped or whole
• 1 cup mushrooms, onions & peppers, diced and sauted *optional
• 1/2 cup crumbled feta cheese, *optional

Salad Vinaigrette

• 1/4 cup extra virgin olive oil
• 1/4 cup coconut aminos or wheat free soy sauce
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 2 tbsp coconut sugar
• 3 cloves garlic minced
• 2 tbsp ginger, minced
• 1/2 jalapeno pepper, diced very finely

Servings: people

Instructions

1. Start by mixing your marinade ingredients and cover steaks with it, either in a shallow dish or in a ziploc bag. Set aside for about 1 hour.
2. Assemble your salad in a large bowl and set aside.
3. For the vinaigrette, start by mixing all liquid ingredients, with either a fork or whisk, finishing with the solids.
4. After steaks have marinated for a good hour, melt 1 tbsp butter in a large skillet, preferably a cast-iron.
5. Place steaks in pan, on medium-high heat for about 4-5 minutes, flip over, and cook for additional 2 or 3 minutes, depending on the thickness of your steak and desired doneness.
6. Once steaks are ready, place on a cutting board and cut in 1/2 inch slices.
7. Pour some (not all) vinaigrette in the salad bowl and toss to coat mixture evenly.
8. Dish out some salad on a plate and place sliced steak on top. Drizzle with extra vinaigrette.

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