Ginger Steak Salad with Cold-Brew Vinaigrette
PREP TIME00 min
COOK TIME00 min
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
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.