Ginger Steak Salad

If you know me at all, you know I'm a huge Pioneer Woman fan. She got a bit "over sold" for me for a while and I had to walk away. I've since welcomed her and her wonderful recipes back into my life.

This weekend while cleaning out my own recipe pile I stumbled on to this Ginger Steak Salad. I decided that I'd make it for the book club ladies.

It was not only perfect in that it wasn't heavy and yet was fulfilling, but it was PERFECT in every way.

I love Asian flavor salad dressings that include ginger and garlic, and this one does not disappoint. The recipe is easy and delicious. It will see another rotation in this house again.

Ginger Steak Salad
Recipe from The Pioneer Woman

MARINADE INGREDIENTS:
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

FOR 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
1/2 whole Jalapeno, Seeded And Diced

SALAD INGREDIENTS:
2 whole Green Onions
8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)

JW Note: I added cucumber and tomato to the salad as well.

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 that makes your skirt fly up.