Ginger Steak Salad with Cold-Brew Vinaigrette




00 min


00 min


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


  1. 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.

  2. 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.

  3. Make salad: In a large bowl, combine kale, both cabbages, carrots and radishes; toss.

  4. 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.

  5. 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.

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