Categories: Salad
Ingredients
- Dressing/Marinade:
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tbsp sherry or white wine vinegar
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 4 garlic cloves, minced
- 2 tbsp finely minced ginger
- 1/2 jalapeno, seeded and finely diced
- Salad:
- 8 oz rib-eye steak
- 2 tbsp olive oil
- 5 cups salad greens
- 4 green onions, sliced
- 1 cup cherry tomatoes, halved
Directions
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Make the dressing: Combine the soy sauce, olive oil, sherry, lime juice, brown sugar, garlic, ginger, and jalapeno in a small jar.
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Shake it for a good 30-40 seconds, until it’s all combined. Give it a taste and add more of whatever you’d like!
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Place the steak in a plastic bag and pour in half the dressing/marinade. Seal the bag, forcing out the air, and let the steak marinade in the fridge for an hour or up to 6 hours. Store the remaining dressing in the fridge.
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After the steak has marinated, heat the olive oil in a grill pan or skillet over medium-high heat. Cook the steak for 1 1/2-2 minutes per side, or until medium-rare.
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Remove the steak from the pan and allow it to rest for 5 minutes, then slice it into strips.
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In a large bowl, combine the greens, green onions, and tomatoes. Pour in the rest of the dressing, toss to combine, and transfer the salad to a large serving platter.
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Arrange the strips of steak all over the top.