Flank Steak Salad

Name: Flank Steak Salad
Ingredients: 2 tablespoons lime juice; 2 tablespoons reduced-sodium soy sauce; 3 garlic cloves, minced; 2 teaspoons minced fresh gingerroot; 1 beef flank steak (2 pounds); 2 tablespoons plus 2 teaspoons white vinegar; 1 tablespoon reduced-sodium soy sauce; 1 teaspoon ketchup; 3 tablespoons chopped onion; 1 tablespoon sugar; 1 small garlic clove, peeled and halved; 1/2 teaspoon minced fresh gingerroot; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons canola oil; 1 bunch romaine, torn; 1 cup grape tomatoes

17 ingredients

4 steps

Ingredients

2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 beef flank steak (2 pounds)
2 tablespoons plus 2 teaspoons white vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon ketchup
3 tablespoons chopped onion
1 tablespoon sugar
1 small garlic clove, peeled and halved
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
1 bunch romaine, torn
1 cup grape tomatoes

Directions

1

In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight.
2

Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain.
3

Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream.
4

Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.