Asian Steak Salad with Ginger Dressing

Now that the days are getting warmer I am working on some lighter dishes that don’t have to be served piping hot.  The marinade gives this steak a sweet and smoky flavor and the dressing is cool and crisp.  Yes, your kids will eat salad!

• Marinade:
• Juice of 1 lime
• 2 T. soy sauce
• 1 T. sugar
• 1 pinch red pepper flakes
• 3 T. vegetable oil

• 2 boneless rib-eye steaks, about 10 oz. each
• salt and pepper
• 2 large carrots
• 2-3 romaine hearts, chopped
• 1/2 C. fresh mint leaves
• 1/2 C. chopped peanuts

For the Dressing:

• 2 T. fresh ginger (about one 2 inch piece)
• 1 T. sugar
• 1 1/2 T. soy sauce
• 1/8 C. sesame oil
• 1/8 C. vegetable oil
• juice of 1/2 lemon
• 1/4 of an onion, minced (about 1/4 C.)

In a large pie plate combine the lime juice, soy sauce, sugar, red pepper flakes, and vegetable oil.  Season the steaks liberally with salt and pepper and place them in the marinade, turning to coat.  Cover and refrigerate for at least 2 hours or overnight.  Heat a grill pan or regular grill to medium high heat.  Remove the steaks from the marinade and grill for 4-5 minutes per side.  Remove the steaks to a plate and tent with foil.  In a large bowl, toss the chopped romaine leaves with the mint.  Cut the carrots into long curls with a vegetable peeler and add them to the lettuce.  Top with the peanuts.  Make the salad dressing by combining the ginger, sugar, soy sauce, oils, lemon juice, and onion in the blender or food processor.  Process until smooth.  Pour the dressing over the salad and toss to coat.  Slice the steaks into thin slices across the grain.  Top the salad with the steak slices.

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