Grilling season is upon us, friends, and there couldn’t be a more cheerful sign of spring than that! This ginger steak salad would be the perfect way to anoint the new season and your grill. It’s light and flavorful-perfect for those trying to get their summer bods in gear!
I watched Ree Drummond make something like this on the Food Network, but I wasn’t a huge fan of the dressing when I made it for myself. It was a soy-based vinaigrette with ginger, but I felt I might be able to find something that complemented it more. The solution came to me when I was watching IG stories one day and saw Deb Perelmen from Smitten Kitchen reference her wildly popular sushi takeout dressing from her second cookbook, Smitten Kitchen Every Day. It’s a version of that carrot-ginger dressing we’ve all had when eating at Japanese steakhouses and is the perfect sweet and spicy dressing to complement the rich steak. It all comes together in the blender to a smooth, thick consistency.
After a quick marinade of the steak in soy, ginger, garlic and brown sugar, you can grill the steaks (inside or outside!) to your liking. I highly recommend using a ribeye steak for this recipe; I tried it with a New York strip first and didn’t think it was rich and flavorful enough for this recipe. It’s a super easy recipe because the steak and dressing are the star of the show, with mixed greens, tomatoes and green onions being the side acts. You can serve two easily with this salad, and four if you served it alongside something else. Dust the grill off, pull your patio furniture out, invite a few friends and welcome this warmer weather in style with this salad!
[tasty-recipe id=”35779″]
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