Asian Steak Salad

Okay, so the picture is not all that pretty and the steak isn't nicely arranged. Who cares? It was a yummy salad and I love the dressing. I can use that dressing for almost any salads I make...including the ones where I just use the spring greens and add roast beef and cheese. Yum.

The picture you see is of a whole steak with only half of the salad . We were craving meat, so yeah. Otherwise it'd look better and we wouldn't have been so overstuffed. :x


Asian Steak Salad
(serves 4)

Ingredients:

• 3/4 cup canola oil
• 1/4 cup red wine vinegar
• 2 Tbsps lime juice
• 3 Tbsps soy sauce
• 1 Tbsp Worcestershire sauce
• 2 Tbsps sugar
• 1 Tbsp ginger, minced
• 3 garlic cloves, minced
• Salt & pepper, to taste
• 1 Tbsp Sesame seeds
• 2 1 inch thick striploin steaks, excess fat trimmed
• 1 300g package of mixed spring greens

Directions:

1. Combine canola oil, vinegar, lime juice, soy sauce, Worcestershire sauce, sugar, ginger, garlic, salt and pepper in a mason jar to make dressing. Close the lid and shake hard. Set aside.
2. Place steaks in a large Ziploc bag and pour 1/3 or 1/2 of the dressing in the bag. Squeeze out all the air and let marinade for 10 minutes.
3. Heat up a hot grill pan until smoking hot. Take steaks out of bag and grill on grill pan until medium rare, about 2 minutes per side. Grill more if you like it more cooked and grill less if you like it rare. Transfer to a rack or the cutting board to rest for 5 minutes.
4. Meanwhile, toss spring greens in a large mixing bowl with the dressing and sesame seeds. Add more dressing if necessary. Transfer salad on a big serving platter or on individual plates. Set aside.
5. Slice steaks into strips and lay on top of the salad.
6. Serve on its own or with a wedge of garlic toast, or a baked potato.