Asian Steak Salad

Naomi Nachman

I love it when we can keep things simple when preparing recipes. This is one of those recipes which doubles up on the same ingredients and steps. When you make the recipe for the marinade as described below, you set half of it aside for the dressing, so that simplifies the process. This is a great side dish that can also serve as a stand-alone entrée for a light summer dinner.
2 lbs. oyster steak
6 cups mixed greens
2 cups snow peas
1 cup shredded carrots
1 red onion, sliced
1 container cherry tomatoes, sliced
Marinade and Dressing
3 cloves garlic, minced
2 TBS minced fresh ginger root
¾ cup olive oil
1/3 cup rice vinegar
¼ cup soy sauce
3 TBS honey
½ tsp salt
In a small bowl, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water.
Pour half off of the mixture into a separate bowl and reserve remaining half.
Add the oyster steak to the marinade in the bowl and marinate in the fridge for a few hours.
Prepare the salad ingredients and place in a large salad bowl.
After several hours of marinating the meat, remove the meat from the marinade and pat dry with a paper towel.
Heat a grill pan to high and sear the meat a few minutes on each side. (If you use a non-stick grill pan you don’t need to add oil first.) I like to do mine medium-rare. After the meat has cooked to the desired doneness, let it rest for 10 minutes for all the juices to be reabsorbed and then slice the meat and add it to the salad bowl.
Add the remaining dressing that was set aside (not for marinating the meat in) and toss the salad well with the dressing.