Okay, I have to put this one up. Made this for dinner the other night because we have a bunch of frozen grass-fed beef from our local farmer and I didn’t know what else to make for dinner. So this just kind of came to me. And it was summer delicious!
Steak Salad Sandwich – Asian Style
- 1 1/2lbs flank steak
- 2T soy sauce (wheat free if you are gluten intolerant)
- 5 t fresh ginger minced, divided
- 5 t garlic minced, divided
- black pepper to taste
- 1 medium cucumber peeled and sliced thinly on the diagonal (I didn’t de-seed it)
- 1 large carrot peeled (if needed) and cut thinly on the diagonal
- 1 red bell pepper, sliced thinly
- 3T chopped parsley (or cilantro would work well here)
- 1T rice wine vinegar
- 2 t sesame oil
- 1t agave nectar
- 1t fresh lime juice
- 4 servings of bread (gluten free if that is your preference, or a french bread roll) toasted
- 4t of mayo
- 2C mixed salad greens (can be any kind)
How To:
- Place 3t ginger, 3t garlic, soy sauce, and black pepper in a medium bowl and add steak. Massage meat with sauce. (I know it means getting up close and personal, but it really helps the flavors permeate the meat, and you don’t have to wait 30 minutes to cook dinner.)
- Grill flank steak on medium high heat until medium rare. Set aside to rest.
- Mix remaining ingredients (don’t forget the remaining 2t of ginger and 2t of garlic) in a separate medium bowl and “toss” salad.
- Slice steak thinly across the grain of the meat. Spread mayo on toasted bread. Layer veggie salad and meat onto bread.
- Dig in! It’s all there for a refreshing, tasty summer dinner.
Do you have a favorite easy peasy summer grilled meal? Leave me a link here. I am always on the prowl for novel good eats!
