For the dressing & marinade:
2 T soy sauce (low-sodium)
1 t sesame oil
1 cup rice wine vinegar
1/2 cup canola oil (or other non-olive oil)
juice of 2 limes
1 clove of garlic, minced
1/2 t ground ginger
1/2 t five spice
1/2 t mustard powder
1/2 t cumin
1/2 t black pepper
Sri Racha to taste (or other hot sauce)
- Start by putting everything except the oil in a deep measuring cup or Cuisinart. I use the dried spices on purpose because I like the consistency, but you can substitute a little more fresh ginger and a little less mustard from a jar, no problem.
- Add the oil and blend it all to death. There's more acid than oil in this dressing so I think it would be impossible to blend it too much.
- Set aside about a 1/2 cup for the final salad and use the rest for the marinade. Or, if you're skipping the meat, the extra will keep in the fridge for at least a week (maybe two - just taste it, nothing in this will hurt you if it has gone bad).
the rest of the marinade from above
1 flank steak (about 1 and 1/2 pounds)
- Put the meat in a large ziplock bag with the marinade for about an hour. Squidge around the marinade about halfway through to be sure the meat is well coated.
- When you're ready to eat, prepare the grill (gas or charcoal).
- Let the marinade drip off the meat before you put it on the clean & oiled grill.
- Grill the meat for about 7 to 10 minutes per side.
- When it's done to your preference (medium-rare please) set it aside to rest for about 10 minutes before slicing thin.
1 head of Romaine
1 red pepper
2 carrots (or about a handful of those fake baby carrots)
1/2 cup peanuts, roughly chopped
1/4 cup basil (Thai if you can find it), minced
1/4 cup cilantro, minced
just a bit of Italian parsley, minced
- To assemble the salad just prep the Romaine and veggies however you like them (I sometimes get all crazy with julienne-ing, but that's optional).
- Toss the greens, herbs, and dressing in a large bowl.
- You can either sprinkle the toppings on each salad or set them all on the table in colorful bowls for people to serve themselves (it makes a pretty table setting).