So I’ve been told I make good salads. I made this one the other day and thought it was so tasty I thought I’d share it with you guys. The marinade I use for this steak is great for those of you who like me buy cheap cuts of meat. I sister pooh poohed my inferior cut of meat once, claiming I couldn’t use that for steak and after I feed my steak to her she was asking me for the marinade. This is how I make steak for eating with potatoes or throwing on lettuce.
1/4-1/2 C soy sauce
1/4-1/2 C vermouth
1/4-1/2 tsp ginger powder
1 TBS sugar
1 tsp garlic
I don’t really measure just equal parts soy sauce and vermouth, a couple shakes of ginger powder and sugar and garlic. I just put the steak and all the marinade ingredients in a quart sized ziplock back and marinate it for at least 2 hours usually most of the day making sure to flip it once.
For the Salad
Spring Mix Lettuce
Parmesan (or I’ve used feta before)
Raspberry Vinaigrette (I love the Maple Grove Brand, tasty and low cal)
Steak, cooked and sliced
Chow Mein Noodles
Proportions will vary depending on how many you’re feeding and your personal preferences. But for two meal size salads I use a couple big handfuls of lettuce, 1 mango 1/8 C cheese, 1 avocado, a small handful of dried cranberries, a couple TBS salad dressing and a small handful of noodles.