1-1/2 lbs flank steak
3 Tablespoonfuls olive oil
1 Tablespoon Teriyaki sauce
¼ teaspoon ground ginger
¼ teaspoon course ground black pepper
2-3 cloves garlic, finely minced, or crushed in garlic press
6 cups spring mix salad greens
Pound the steak slightly and score at 45* to the grain of the meat and again at 90* to the original scores. You should now have scored “squares” (about 1-1/2”). Repeat on the other side of the steak.
Combine all marinade ingredients and mix well. Pour into shallow pan and coat both sides of the steak. Allow to stand for about an hour (if you have the time). Turn several times during the process to intensify the flavor of the finished product
Grill steak at high heat outdoors or in a heavy skillet on your cooktop. Two to three minutes on each side will give you medium rare center with a nice char on the outside. Remove from heat and allow to rest for 15 minutes to retain juices.
Slice ½” portions against the grain of the meat and serve either as a salad topping or stand alone main dish.
Vinaigrette:
2 Tablespoons toasted sesame oil
1/4 teaspoon ground ginger
1 teaspoonful orange marmalade (apricot or peach jam will substitute well)
1 Tablespoon rice wine vinegar or apple cider vinegar
1 Tablespoon grated onion
1 finely chopped garlic clove
Add all ingredients into a small bowl or cup and whisk well (or shake in a small sealable container.) Toss with salad greens until coated lightly. This is an intense dressing but will cover greens lightly to provide perfect flavor. Divide salad greens evenly onto 4 plates and top with steak slices.
Another idea is to serve the steak on the side and top the salad with orange sections, crumbled goat cheese, and toasted almond slices.
