Ginger Beef Salad
This simple salad uses hot radishes and robust red onions, and sports a topping of juicy grilled beef. The beef marinade in this recipe is very spicy, so if you prefer a milder flavor, omit the chili paste.
Makes
Serving size
Ingredients
Beef:
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh ginger, grated
2 teaspoons garlic, minced
½ pound flank steak
Vinaigrette:
¼ cup olive oil
¼ cup rice vinegar
Juice of 1 lime
Zest of 1 lime
1 tablespoon honey
1 teaspoon fresh thyme, chopped
Salad:
4 cups torn green leaf lettuce
½ red onion, sliced thin
½ cup radishes, sliced
Instructions
To prepare beef:
- In a small bowl, stir together the olive oil, lime juice, ginger, and garlic until well blended.
- Add the flank steak to the marinade and turn it to coat both sides of the meat.
- Cover the bowl with plastic wrap and place in the refrigerator for 1 hour to marinate.
- Remove the steak from the marinade and discard the marinade.
- Preheat a barbecue to medium-high and grill the steak to medium doneness, turning once, for about 5 minutes per side, depending on the thickness of the steak.
- Remove the steak; place on a cutting board and let the meat rest for 10 minutes.
- Slice the meat thinly across the grain.
To prepare vinaigrette:
- In a small bowl, whisk together the olive oil, rice vinegar, lime juice, lime zest, honey and thyme.
- Set aside.
To prepare salad:
- Arrange the lettuce, onion, and radishes on 6 plates, dividing evenly.
- Drizzle each salad with vinaigrette.
- Top each salad with the sliced beef.
Cooking Tip
If you don’t have a barbecue, the meat can be broiled for 6 minutes per side in the oven instead.
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