Ginger Steak Salad with Cold-Brew Vinaigrette

SERVES

PREP TIME

00 min

COOK TIME

00 min

Ingredients

For Steak:

½ cup low-sodium tamari

1 teaspoon salt

1 teaspoon freshly grated ginger

1 lime, juiced

½ cup cold-brew concentrate (such as Chameleon)

1 8-oz. grass-fed sirloin steak

For Salad:

1 1-inch piece fresh ginger, grated

2 limes, juiced (¼ cup)

¼ cup cold brew coffee concentrate

1 tablespoon maple syrup

¼ cup olive oil

Fine sea salt and freshly ground black pepper

2 cups chopped red kale

1 cup chopped purple cabbage

1 cup chopped green cabbage

¼ cup shredded carrots

2 to 3 red radishes, thinly sliced

¼ cup slivered almonds

Marinate steak: In a large bowl, whisk together tamari, salt, ginger, lime juice and cold brew concentrate. Pat steak dry thoroughly and place in marinade, turning over a few times to coat. Cover and refrigerate for 30 minutes, then let stand at room temperature for 15 minutes.
Meanwhile, make dressing: In a bowl, whisk together ginger, lime juice, cold brew concentrate and maple syrup. Whisking constantly, drizzle in oil until emulsified. Taste and season with salt and pepper.
Make salad: In a large bowl, combine kale, both cabbages, carrots and radishes; toss.
Cook steak: Preheat a large cast-iron (or regular) skillet over medium-high heat. When skillet is hot, put marinated steak on the skillet. Cook for 4 minutes on each side for medium rare, flipping only once. Transfer to a cutting board and let rest for 5 minutes.
Toss salad with a few tablespoons of dressing, then divide between 2 serving plates. Garnish with almonds. Slice steak against the grain, place on top of salad and serve.

Good food brings people together. So do good emails.

Good food
brings
people together.
So do
good emails.