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.
Gluten-Free Paleo

PREP: 10 min. ACTIVE: 20 min. PASSIVE: 10 min. DIFFICULTY Medium


  • 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
  • 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
  1. Place all marinade ingredients into a bowl and whisk to combine.
  2. 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.
  3. Put all dressing ingredients into a bowl.
  4. Whisk to combine and set aside.
  5. Assemble all elements of salad, except almonds and radishes, in a bowl and toss.
  6. On a stovetop, preheat cast iron skillet to medium-high heat.
  7. When skillet is hot, put the marinated steak on the skillet.
  8. Cook 4 minutes on each side. Flip only once. Let rest for 2-3 minutes.
  9. Toss each salad with 2-3 tablespoons of dressing.
  10. Slice steak against the grain and place on top of the salad.
  11. Garnish with sliced almonds and radishes. Enjoy!


Amount per 100g

Recipe developed by   Chef Sarah Russo