Grilled Ginger Garlic Steak over a Udon and Veggie Salad in a Soy Honey Dijon Vinaigrette
Ingredients
Steak Marinade
- 1/4 Cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup dark brown sugar
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 pouund flank steak
Salad Vinaigrette
- 1/4 cup vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 teaspoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated gingerroot
- 1 teaspoon salt
- 1/4 cup fresh squeezed lime juice
Salad
- 4 ounces udon noodles prepared as directed, cooled, cut into 2-inch segments
- 2 cups napa cabbage finely chopped
- 2 cups romaine lettuce chopped
- 1/2 cup fresh mint leaves chopped
- 1 cup fresh cilantro leaves minced
- 4 whole green onions sliced thin
- 1 medium jalapeno sliced thin
- 14 ounces mango canned, diced, drained
- 1/2 cup peanuts, roasted & salted chopped
- lime wedges, for serving
Instructions
For the steak
- In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine.
- Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours.
- Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
- Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper.
- Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes.
- Squeeze the juice of the lime on the rested steak and slice against the grain.
For the vinaigrette
- In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
For the salad
- In a large bowl, combine the cabbage and romaine. Add the carrots, cilantro, mint, green onions, chiles and noodles and toss to combine.
- Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad. Divide the salad and steak among plates. Serve with lime wedges.