- 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)
- 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
- 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.
- Drain beef and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. To serve, thinly slice across the grain.
- 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 oil in a steady stream.
- Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak. Yield: 8 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Flank Steak Salad
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"The dressing reminds me of the ginger dressing used in Japanese restaurants. Love it."
"I let my steak marinade overnight, used powdered ginger instead of fresh, and omitted the onions and pepper due to allergy issues - and it still came out wonderful! The dressing is very good. Although, I do think the salad portion size was a little on the small side - I added some spinach and extra romaine."