Asian Grilled Beef Salad
with Baby Spinach, Green Onions and Shiitake Mushrooms
Ginger, garlic, chile and soy combine for a zesty marinade for tender grilled flank steak. Sliced thinly over a salad of baby spinach, grilled scallions and shiitake mushrooms, this entre-style salad is easy to prepare and even easier to enjoy on a hot summer day.
Yields approx 4 servings
Ingredients:
1 tsp. each Gourmet Gardens Ginger, Garlic, Chile, Lemongrass and Cilantro Spice Blends (or freshly chopped)
2 Tbsp. Soy Sauce
4 Tbsp. Vegetable Oil
1 lb. Flank, Flat Iron or Skirt Steak, trimmed of excess fat
To Taste: Sea Salt and Black Pepper, freshly ground
1 pkg. (3.5 oz.) Shiitake Mushrooms, stems removed
1 bunch Scallions, roots removed
1 bag (6 oz.) Baby Spinach
To Taste: Marzettis Asian Ginger Vinaigrette
To Taste: Sesame Oil
Directions:
In a non-reactive container with a tight fitting lid, whisk together ginger, garlic, chile, lemongrass and cilantro spice blends, followed by the soy sauce and vegetable oil. Add meat, flip to coat, cover and refrigerate overnight. Prepare a hot grill. Remove meat from marinade and shake off excess liquid. Season to taste with salt and pepper. Place meat on a well-cleaned, well-oiled grill, over direct heat, and cook for approximately 4-5 minutes. Rotate meat 90 degrees and cook for an additional 4-5 minutes. Flip meat and cook 4-5 minutes. Rotate 90 degrees and cook for remaining 4-5 minutes for medium rare. During last few minutes of cooking, grill mushrooms and scallions. Remove meat and veggies from heat and allow to rest while preparing the salad. In a large mixing bowl, toss spinach with just enough dressing to coat.
Presentation:
Divide spinach by individual serving plates. Slice beef thinly across the grain and lay slices over cool greens. Slice mushrooms and scallions and scatter around meat. Drizzle salad with a touch of sesame oil and serve.
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