Wednesday, September 23, 2009
Grilled Steak Salad with Citrus Ginger Dressing
Main dish salads are great! You get a little bit of everything and they are so satisfying, plus easy to put together and have on the table in a snap. This grilled flank steak spinach salad is composed of fresh pineapple, cucumbers, and homemade pickled red onions,then tossed with a ginger citrus dressing. The flank steak only takes 12-15 minutes to grill. We never seem to eat all of the flank steak at one meal, in fact, I grill flank steaks anticipating that I will have leftovers to make this salad. Recipe adapted from Fine Cooking-June/July 2009. Serves 4 as a main dish.
Ingredients for the Citrus Ginger Dressing
5 tablespoons freshly squeezed orange juice
1 tablespoon low sodium soy sauce
1 tablespoon safflower oil
1 tablespoon sesame oil
2 tablespoons fresh lime juice
1/2 teaspoon honey
1/8 teaspoon finely grated fresh ginger
1 small clove garlic, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup diced fresh pineapple
Make the Dressing
In a small bowl, whisk the orange juice, soy sauce, safflower oil, sesame oil, lime juice, honey, garlic, ginger and pepper flakes to combine. Stir in diced pineapple. Set aside.
For the Flank Steak
1 pound flank steak
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heat a gas grill to medium high. Combine cumin, chili powder, salt and pepper. Rub on both sides of the flank steak. Clean grill grates. To oil grates, use a tong and oiled paper towels. Quickly oil grates, taking care paper towels don't ignite. .Grill steak covered about 5-6 minutes a side, rotating halfway through each side to attain attractive grill marks on each side of the steak. Remove from grill. Let stand 10 minutes.
For the Salad
6 cups baby spinach
1 medium cucumber, seeded and thinly sliced
1/2 cup pickled red onion, recipe here, or purchased
1/2 cup fresh pineapple, diced
In a large bowl, Gently toss the spinach, cucumber, pickled red onion and pineapple with about one half of the dressing. Divide among 4 large plates. Thinly slice the steak across the grain. Drizzle more dressing over the beef to serve.
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