Ingredients and Weight:
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
Preparation Time:
10 minutes
Cooking Time:
15 minutes (plus time for marinating)
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Marinate the flank steak in a mixture of olive oil, ginger, garlic, soy sauce, honey, rice vinegar, sesame oil, salt, and pepper for at least 30 minutes.
- Remove the steak from the marinade and grill or pan-sear over medium-high heat until cooked to your desired doneness (5-7 minutes per side for medium-rare).
- Let the steak rest for 10 minutes before slicing thinly against the grain.
- Serve the sliced beef on top of your favorite salad greens.
Nutritional Information:
- Calories: 300
- Fat: 15g
- Protein: 30g
- Carbohydrates: 10g
Dish Characteristics:
- Savory and juicy
- Tangy and sweet
- Pairs well with fresh greens or vegetables
User Comments:
- "This is my go-to recipe for beef salad topping. It's so easy to make and always turns out delicious."
- "I love the balance of flavors in this dish. The ginger and honey give it a nice sweetness, while the soy sauce and sesame oil add a savory depth."
- "I've made this salad with both grilled and pan-seared steak, and it's equally good either way."
Special Precautions and Tips:
- If you don't have time to marinate the steak, you can simply season it with salt and pepper before cooking.
- Be careful not to overcook the steak, or it will become tough.
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
