For a quick and easy salad with an Asian twist, toss a hanger steak in a container with soy sauce overnight, drain, pat it dry, grill, and slice thinly to elevate a ginger-dressed salad to a hearty, satisfying meal with a sweet-salty touch. Or, just marinate for a half-hour and then pat dry and do the same!
- One 1 3/4-pound hanger steak
- 1 1/2 Cup soy sauce
- 4 Cups baby carrots
- 7 stalks celery
- 1 clove garlic
- 2 Tablespoons chopped ginger
- 1/2 red onion
- Juice of 1 lemon
- 1/3 Cup rice-wine vinegar
- 5 Ounces baby spinach
- 1/2 cucumber, sliced thinly
- 1 Cup grape tomatoes, halved
Toss the hanger steak in a container with 1 cup of the soy sauce for at least 30 minutes, ideally overnight, drain, and pat dry.
Preheat a grill or cast-iron grill pan on high heat.
In a food processor (or juicer preferably) combine 3 cups of the baby carrots, 6 stalks of the celery, garlic, ginger, red onion, and lemon juice. Mix with the remaining soy sauce and rice-wine vinegar. Whisk until combined to complete the dressing.
Slice the remaining carrots and remaining celery, and combine with the spinach.
Clean and oil the grill. Lay steak on and leave for 4 minutes, then flip and cook for another 4 minutes. Remove from the grill, let rest for a few minutes, slice thinly, dress the salad, and plate with the steak leaned up along the side.