Categories: Salad

Ingredients

• Dressing/Marinade:
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 tbsp sherry or white wine vinegar
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 4 garlic cloves, minced
• 2 tbsp finely minced ginger
• 1/2 jalapeno, seeded and finely diced
• Salad:
• 8 oz rib-eye steak
• 2 tbsp olive oil
• 5 cups salad greens
• 4 green onions, sliced
• 1 cup cherry tomatoes, halved

Directions

1. Make the dressing: Combine the soy sauce, olive oil, sherry, lime juice, brown sugar, garlic, ginger, and jalapeno in a small jar.

2. Shake it for a good 30-40 seconds, until it’s all combined. Give it a taste and add more of whatever you’d like!

3. Place the steak in a plastic bag and pour in half the dressing/marinade. Seal the bag, forcing out the air, and let the steak marinade in the fridge for an hour or up to 6 hours. Store the remaining dressing in the fridge.

4. After the steak has marinated, heat the olive oil in a grill pan or skillet over medium-high heat. Cook the steak for 1 1/2-2 minutes per side, or until medium-rare.

5. Remove the steak from the pan and allow it to rest for 5 minutes, then slice it into strips.

6. In a large bowl, combine the greens, green onions, and tomatoes. Pour in the rest of the dressing, toss to combine, and transfer the salad to a large serving platter.

7. Arrange the strips of steak all over the top.

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