Flank Steak Salad Time: 30 minutes
1/4 cup white wine (beef stock can be substituted - or dry vermouth)
2 tbs fresh ginger root, minced or 1 tsp dried, powdered ginger
2 tbs soy sauce
2 tbs honey
1/4 tsp garlic powder
1 flank steak, 1/2 - 3/4 lb
Lettuce for 2-person salad
2 tomatoes
!/2 green pepper
1 small red or sweet onion or 1/2 medium
1 jar/can asparagus, artichoke hearts, palm hearts - whatever tickles your fancy...
1/4 lb mushrooms
1 tbs butter
1 tbs soy sauce
Oriental Vinaigrette
Mix 1st five ingredients well. Pour over flank steak and marinate for at least 15 minutes but up to 4 hours. Slice tomatoes, green pepper and onion. Open and drain asparagus. Clean mushrooms using mushroom brush or paper towel - do not wash - ever! Slice mushrooms and sauté in nonstick skillet in the butter and soy sauce over medium heat. Remove and allow to cool. Cook flank steak, either on barbecue grill, under broiler (grill) or over high heat in nonstick skillet, 5 - 6 minutes a side. Remove and let rest. Tear lettuce and put in large salad bowl. Add 2 tbs. of vinaigrette and toss to coat all leaves. Arrange vegetables on salad around edges of bowl. Put mushrooms on top of steak. Drizzle with a little vinaigrette and serve with any remaining vinaigrette on the side.
Oriental Vinaigrette (accidentally lo-cal - 20 cal/tbs)
This makes 1/2 cup - just enough for this salad
2 tbs brown sugar
2 1/2 tbs red wine vinegar
1 tbs parsley - dried or fresh
1 tbs water
2 tsp oil - sesame or walnut best
2 tsp soy sauce
Put all ingredients in small bowl and whisk well - will not emulsify.
Cooking for Two? Or more?
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