| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 1 serving |
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon sherry
- 2 teaspoons brown sugar
- 2 cloves garlic, minced
- 1 rib eye, strip or sirloin steak
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon lime juice
- 1 tablespoon granulated sugar
- 2 cloves garlic, finely diced
- 1/2 jalapeno, seeded and diced
- 8 ounces salad greens (baby lettuce, endive, radicchio, etc.)
- 1 cup cherry tomatoes
- 2 green onions, sliced
Instructions
- For the steak and marinade: Combine the soy sauce, sherry, brown sugar and garlic in a resealable plastic bag. Mix together, place the steak in the bag and seal. Marinate for 5 minutes (or up to 2 hours if you have time).
- For the salad dressing: Combine the olive oil, soy sauce, ginger, lime juice, granulated sugar, garlic and jalapenos in a small bowl.
- Heat a grill pan over medium-high heat. When hot, brush it with the olive oil. Remove the steak from the marinade, letting any excess drain off, and cook to medium rare on the grill pan, about 1 1/2 minutes per side. Transfer the steak to a plate, allowing it to cool slightly.
- For the salad: In a bowl, toss the salad greens, tomatoes and half of the green onions with about three-quarters of the salad dressing.
- Place the steak on a cutting board and slice thinly, then pour the juices from the plate over the top of the steak. Mound the tossed salad on a serving plate, then arrange the sliced steak on top. Pour the remaining salad dressing over the top. Sprinkle the remaining green onions over the salad and serve.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1435 |
| Total Fat | 104 g |
| Saturated Fat | 27 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 7 g |
| Sugar | 27 g |
| Protein | 79 g |
| Cholesterol | 265 mg |
| Sodium | 3771 mg |
Reviews
I’ve made this several times. Love it.
This was just an amazing salad. I used a rib eye. It was easy, tasty and even though it’s steak it didn’t feel heavy. I added cucumbers for another crunch to add some freshness and topped with small slices of jalapeño for a kick! Love Ree! She makes the best recipes!
I had my mother over for dinner last night and I served your steak. It was a HIT! How fun was that! I definitely give it 5 stars. Thanks Ree!
love to watch your show every morning. I was born in Bartesville, Ok. My aunt and uncle lived in Pauhuska. My grandma(??) lived in Barnstall. My maiden name was Moore. love your recipes and your love for your family. Just thought i’d share that with you. Love You , Sandra Casey
Love this recipe with a few changes to make it a bit healthier! Sub coconut aminos and a little salt for soy, sub organic sucanat for sugar in marinade, and sub honey for sugar in dressing. Sub red wine for sherry just because I don’t use sherry. I also bought beef stir fry strips instead of using rib eye and stir fried them. Delish!
We love this salad! Low sodium soy sauce is key.
This dish was extremely delicious. However, the soy sauce in the dressing was a little bit strong. Other than that, I loved it.
I used both skirt steak and rib eye, absolutely delicious, wouldn’t change a thing!
Tastes great. But takes much longer than 16 minutes. Preparation of the salad dressing and marinade took at least 20 minutes. Then there is the salad preparation and grilling the steak. Just a warning!
Wow! Even though I overcooked the steak to a medium towards well (a crime in my house), ended up having to use powdered ginger, and the dog ran out into the backyard with my last jalapeno, this salad was amazing! My teenage son devoured it. I had mostly the salad and a few bites of steak and was completely satisfied. Yummy.