Ginger Marinated Steak Salad with Mandarin Cold-Brew Vinaigrette
There’s really no need to wait for warm weather—marinating and cooking steak can be equally enjoyed during colder months with the use of a great cast iron pan—you’ll even add more iron to your food that way.
1 – PRE Sirloin Steak, patted dry
½ cup tamari
1 teaspoon salt
1 teaspoon freshly grated ginger
1 lime, juiced
½ cup Cold Brew Concentrate
¼ cup olive oil
¼ teaspoon salt
1 – 1 inch piece fresh ginger, grated
2 limes, juiced (1/4 cup)
¼ cup cold brew coffee
1 tablespoon maple syrup
2 cups red kale, chopped
1 cup purple cabbage, chopped
1 cup green cabbage, chopped
¼ cup slivered almonds
¼ cup shredded carrots
2–3 red radishes, thinly sliced
Place all marinade ingredients into a bowl and whisk to combine.
Place steak in the marinade.
Cover and put in refrigerator for 30 minutes.
While you wait, prep all the ingredients for dressing and salad.
For dressing: place all ingredients into bowl, whisk to combine, set aside.
Assemble all elements of salad, except almonds and radishes, in a bowl and toss.
On stovetop, preheat a cast iron (or regular) skillet to medium-high heat.
When skillet is hot, put marinated steak on the skillet.
For medium rare: cook 4 minutes on each side. Flip only once. Set aside for 2-3 minutes to rest.
Toss each salad with 2-3 tablespoons of dressing.
Slice steak against the grain and place on top of the salad.