Ginger Steak Salad with Cold-Brew Vinaigrette

Healthy beef

Ginger Steak Salad with Cold-Brew Vinaigrette

  • Serves: 2
  • Total Time:45 minutes
  • Active Time:30 minutes
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  • 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.