Ginger Marinated Steak Salad & Cold Brew Vinaigrette
40 min serves 1-2
Ginger Marinated Steak Salad & Cold Brew Vinaigrette
Get your salad on with this fresh ginger marinated steak. Use sturdy greens in order to have leftovers.
Ingredients:
- 1 Pre Sirloin steak patted dry
- 1/2 c. tamari
- 1 tsp. salt
- 1tsp. freshly grated ginger
- 1 lime, juiced
- 1/2 c. cold brew coffee
- 2 c. red kale, chopped
- 1 c. purple cabbage, chopped
- 1 c. green cabbage, chopped
- 1/4 c. slivered almonds
- 1/4 c. shredded carrots
- 2-3 radishes, thinly sliced
Sauce:
- 1/4 c. olive oil
- 1/4 tsp. salt
- 1 inch piece of ginger, grated
- 2 limes, juiced
- 1/4 c. cold brew coffee
- 1 tbsp. maple syrup
- Place all marinade ingredients into a bowl and whisk to combine.
- Place steak in the marinade, cover and put in the refrigerator for 30 minutes. While you wait, prep all the ingredients for the dressing and salad.
- Put all dressing ingredients into a bowl.
- Whisk to combine and set aside.
- Assemble all elements of salad, except almonds and radishes, in a bowl and toss.
- On a stovetop, preheat cast iron skillet to medium-high heat.
- When skillet is hot, put the marinated steak on the skillet.
- Cook 4 minutes on each side. Flip only once. Let rest for 2-3 minutes.
- Toss each salad with 2-3 tablespoons of dressing.
- Slice steak against the grain and place on top of the salad.
- Garnish with sliced almonds and radishes. Enjoy!