Ginger Soy Steak Salad

500 grams top sirloin, one huge steak or two smallish ones (I use a local, organic Black Angus)
3 Tablespoon soy sauce
2 Tablespoon fish sauce
1 Tablespoon plus 1 teaspoon toasted sesame oil
1 Tablespoon olive oil
2 Tablespoons mirin or cooking sherry
1 Tablespoon grated or finely chopped ginger
3 cloves of garlic, chopped
Juice of 1 lime
1 hot Thai Bird's Eye chili pepper, chopped (de-seeded if you prefer not too spicy)
8 cups of salad greens
A bunch of cilantro
Extra lime wedges and chopped chilies, to taste

**the nutrition info may be a little off here, because you are not going to actually eat the marinade. You could have a teeny treat to make up for it, if you like:)**

1. Prepare marinade and dressing: chop up ginger and garlic, and add all ginger and two cloves of garlic to large plastic bag or bowl. Toss other clove of garlic into smaller bowl, this is your salad dressing for later. Soy sauce and chili pepper both go into the marinade as well, as does one and a half tablespoons of the fish sauce, and the juice of one and a half limes. The other half tablespoon of fish sauce and juice of half a lime go into the dressing. The sesame oil is split similarly, with 1 tablespoon going into the marinade and 1 teaspoon going into the dressing. Add the olive oil to the marinade, then toss the steaks into the bag. Make sure the bag is sealed and squeeze the meat a little, rubbing the marinade into it. If it looks like there is not enough liquid for the marinade, add a little water to lengthen it. Taste the dressing and adjust to add salt, pepper, soy sauce, lime juice or fish sauce if needed. Place both marinating steaks and dressing in fridge for half and hour, up to several hours.

2. Time to throw it all together: Take steaks out of marinade and sear in a very hot frying pan (I use a well-seasoned cast iron and think it is brilliant), leave steak on the pan for a minute or two (depending on how you like it), then flip and do the same on the other side. I like my steak very caramelized and browned on the outside but bloody and red in the middle. Take steak(s) out of pan and let rest for five minutes on a plate, tented loosely with foil.

3. Meanwhile, assemble: Toss salad greens with dressing (should only be lightly dressed) and put on a platter or two/three plates. When steak has rested, slice against the grain and place on top of salad. Pour any juices that have accumulated on the plate onto the steak. Cover with a shower of freshly chopped cilantro and some extra chopped chilies, if you are brave.





Number of Servings: 3

Recipe submitted by SparkPeople user MISS.BEE.