This beautiful salad combines marinated flank steak with a tangy homemade dressing for a satisfying meal. If you have leftovers, keep the meat and greens in separate containers.
—JENNIFER HUNSAKER ROY, UT
PREP: 25 MIN. + MARINATING • GRILL: 15 MIN. + STANDING • MAKES: 8 SERVINGS
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 beef flank steak (2 pounds)
VINAIGRETTE
2 tablespoons plus 2 teaspoons white vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon ketchup
3 tablespoons chopped onion
1 tablespoon sugar
1 small garlic clove, peeled and halved
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
1 bunch romaine, torn
1 cup grape tomatoes
1. In a large resealable plastic bag, combine the lime juice, soy sauce, garlic and ginger; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain beef and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub the grill rack to coat lightly. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let meat stand for 10 minutes. To serve, thinly slice across the grain.
3. Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add the oil in a steady stream.
4. Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.