GINGER STEAK SALAD

Another recipe from Chef Andrea at the UTJ’s Southern Test Kitchen. This one is a doozy!!

This is the best salad ever!! Worth every second of prep time!
–Andrea

Ginger Steak Salad

Steak Marinade:
4 tablespoons soy sauce
2 tablespoon cooking sherry
4 minced garlic cloves
4 teaspoons brown sugar

2 rib-eye steaks, or whatever cut works best for you. (Chuck eye is also a
fine cut for this recipe)

3 tablespoons olive oil

Salad Dressing:
8 tablespoons olive oil
8 tablespoons soy sauce
8 tablespoons white sugar
4 tablespoon lime juice
3 garlic cloves, finely diced
2 Tablespoons fresh ginger, minced
4 Tablespoons cooking sherry
6 T water
(Strain dressing before using)

8 – 16 ounces salad greens: baby lettuces, endive, radicchio, etc.

Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into
bag. Marinate for 30 minutes to 2 hours.

Combine salad dressing ingredients. Put into fridge. Slice green onion.

When steak is finished marinating, add olive oil to a hot skillet. Cook
steak about 1 1/2 minutes per
side, or until desired doneness. DO NOT OVERCOOK. Remove from skillet and
keep on a plate, allowing to cool slightly.

Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board
and slice thinly, then pour juices from the
plate over the top of the sliced steak. Mound tossed salad on a platter,
then place sliced steak on top of salad. Pour remaining salad
dressing over the top.

Sprinkle green onions over the salad, and add cherry tomatoes and enjoy!