Recipe by Northwest Lynnie
This recipe uses a fabulous technique that gives you more flavor than regular marinating does - you put the meat in the marinade AFTER you cook it!
Top Review by Aspiring Chef Rita
We thought this was good and the dressing is made of ingredients I always have on hand. I will be using this dressing/marinade again and again and any kind of steak/chicken salad.
- 1⁄3 cup soy sauce
- 1⁄4 cup water
- 3 tablespoons chopped fresh parsley
- 2 tablespoons rice vinegar
- 1 teaspoon ground ginger
- 1 tablespoon sugar
- 2 cloves garlic, finely minced or pressed
- 2 teaspoons toasted sesame oil (dark)
- 1 1⁄2 lbs boneless beef sirloin or 1 1⁄2 lbs flank steaks
- 9 cups salad greens
- snow peas, julienned (or sugar snap peas,halved)
- carrot, julienned
- cucumber, sliced
- tomatoes, diced (or use halved cherry tomatoes)
- baby corn, halved or quartered lengthwise,depending on size
Directions See How It's Made
- Combine all marinade/dressing ingredients in a jar and shake well.
- An hour before grilling, remove steak from the refrigerator, dry with paper towels, and bring to room temperature, uncovered.
- If you are using flank steak, make diagonal cuts accross both sides of the meat to help tenderize it.
- Grill steak to desired doneness.
- Let rest 10 minutes.
- Slice the steak thinly across the grain of the meat.
- Put slices in a bowl and pour half of the dressing/marinade over them.
- Toss salad greens with a small amount of marinade/dressing, just enough to coat them.
- Put greens on a large platter or on 6 individual plates.
- Arrange vegetables in a decorative manner on greens.
- Place beef slices in the center of the salad.
- To take this camping or on a picnic, bag all ingredients separately, and combine at the site.
- It's best to put the steak slices in the marinade/dressing while they are still warm, but don't leave them in for more than 20 minutes.
- Pass extra marinade/dressing on the side.
- Cooking time includes time for meat to come to room temperature.