Ginger Steak Salad with Carrot-Ginger Dressing

Amanda

5 years ago

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!

Ginger Steak Salad with Carrot-Ginger Dressing

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Author: Amanda
Yield: 2 to 4 servings 1x

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Description

A light and flavorful salad with soy-ginger-marinated ribeye and a thick, smooth carrot-ginger dressing, perfect for ringing in grilling season with style!

Ingredients

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STEAK AND MARINADE:

2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon brown sugar
2 garlic cloves, minced
1 tablespoon grated fresh ginger
Two 8– to 12-ounce ribeye, strip or sirloin steaks

CARROT-GINGER DRESSING:

1 medium carrot (about 60 grams), peeled and coarsely chopped
1 shallot (about 45 grams), coarsely chopped
1/2 to 1 tablespoon (about 8 to 15 grams) minced ginger
2 tablespoons rice wine vinegar
2 tablespoons white miso
2 tablespoons toasted sesame oil
3 tablespoons neutral oil (such as grapeseed)

TO ASSEMBLE:

6 to 8 ounces mixed baby greens
4 ounces cherry tomatoes, halved
2 green onions, thinly sliced

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Instructions

For the steak and marinade: Combine the soy sauce, sherry, brown sugar, garlic and ginger in a small mixing bowl and whisk to thoroughly combine. Place the steaks in a resealable bag or lidded container and pour the marinade over, ensuring the steak is coated in the marinade. Marinate for at least 1 hour and up to overnight.
To make the dressing: Combine all of the ingredients in a blender and blend on high speed until as smooth as possible. Slowly add cool water while blending until your desired consistency is reached.
When ready to grill the steaks: Preheat the grill or a grill pan of medium-high heat. Remove the steaks from the marinade, allowing the excess to drip off. Pat the steaks dry with paper towels. Lightly oil the grill pan and put the steaks on. Cook to your desired degree of doneness, about 3 to 5 minutes per side depending on the thickness of your steak. Remove the steaks to a plate and allow to rest for at least 10 minutes. Slice against the grain until thin slices.
Place the mixed greens, cherry tomatoes and green onions on a platter. Arrange the sliced steak over the top and serve the dressing on the side.

Notes

Inspiration: Ginger Steak Salad on foodnetwork.com and Sushi Takeout Salad from Smitten Kitchen Every Day by Deb Perelman

Category: Salads, Beef