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wasabi ginger steak salad

May 28, 2017 by Lovoni +

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The inspiration for this salad comes from Korea, Japan and Vietnam. The ginger, wasabi, sesame and soy dressing for this pretty salad does double duty as a marinade. Then once the steak has been perfectly cooked on the grill, it’s tossed with lots of crunchy, fresh veggies and drizzled with its lively dressing. The result is pretty spectacular. 

wasabi ginger steak salad

The salad is perfect like it is but once in awhile when I make it (it’s a regular on the menu in my household), I’ll add mung bean vermicelli noodles or some thin rice stick noodles to the salad for a change. 

wasabi ginger steak salad

Admittedly there’s quite a bit of prep in this recipe with the chopping, grating and slicing but it’s well worth it. Once you’ve done the prep work, all that’s left for you to do is to throw the steak on the barbie and toss everything together.

wasabi ginger steak salad

I used skirt steak in this recipe, use whatever either takes your fancy or is on sale. The trick is to slice it thinly before marinating it and grilling. Grilling will only take a few minutes ensuring the steak will be tender. I hope you give it a shot. This is one of my most favorite salads whether I’m serving it up for just the two of us or adding it to a menu for entertaining. I hope it becomes one of your favorites too.  xo

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wasabi ginger steak salad

wasabi ginger steak salad
2017-05-28 05:14:41
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Ingredients
  1. WASABI GINGER SALAD DRESSING & MARINADE
  2. 1/3 cup seasoned rice vinegar
  3. 1/4 cup soy sauce
  4. 2 tablespoons sesame seed oil
  5. 2 tablespoons olive or canola oil
  6. 2 tablespoons honey
  7. 1 tablespoon wasabi paste
  8. 2 tablespoons grated ginger
  9. 2 tablespoons Thai sweet chili sauce
  10. 2 garlic cloves, chopped
  11. STEAK SALAD
  12. 2 lbs (907g) skirt steak
  13. 4 oz (113g) snow peas, cut julienne
  14. 3 cups thinly shredded red cabbage
  15. 2 cups chopped romaine (cos) lettuce
  16. 2 cups coarsely grated carrot
  17. 3 small cucumbers, halved crossways and cut into strips
  18. 1/2 cup thinly sliced green onions
  19. 1/3 cup cilantro (coriander) leaves
  20. 1/3 cup mint leaves
  21. toasted, chopped cashews, for garnish
Instructions
  1. For the dressing: Place all the dressing/marinade ingredients in a blender and blend until smooth. Place half of the mixture into a re-sealable plastic bag or shallow dish, this will become the marinade for the steak. Place the remaining mixture in a sealed jar in the fridge until ready to use, this will become the dressing for the salad.
  2. For the salad: Remove the tough membrane from steak. Cut steak on an angle, against the grain, into about 1/4 inch (6mm) thick slices (these will be like mini steaks). Add steak to marinade and toss to ensure an even coating. Seal bag (or cover dish) and refrigerate 30 minutes or a few hours if time permits.
  3. Place julienned snow peas into a small pot of salted boiling water for 10 seconds, stirring gently until bright green; drain. Place peas in a bowl of iced water; let stand 5 to 10 minutes until cold and bright; drain well.
  4. Barbecue steak slices on hot, greased grill for 1 to 2 minutes per side until steak is has grill marks and is cooked to about medium-rare or medium (or to your liking). You want to get a little charring on the steak without over-cooking the inside.
  5. Toss peas, cabbage, lettuce, carrot, cucumbers, green onions, cilantro and mint together in a large bowl. Drizzle with three-quarters of the remaining dressing; toss to coat. Arrange steak over salad; drizzle with remaining dressing. Sprinkle with cashews if desired.
By Lovoni
Fresh Hunger https://freshhunger.com/
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Filed Under: Asian Inspired, Beef, Lamb & Wild, Condiments & Dressings, featured, Grilling, Mains, popular, Salads, Seasonal - spring & summer Tagged With: asian steak salad, grilling, steak salad, wasabi ginger dressing

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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