Asian Grilled Beef Salad - cooking recipe

Ingredients

DRESSING/MARINADE
1/3 cup soy sauce
1/4 cup water
3 tablespoons chopped fresh parsley
2 tablespoons rice vinegar
1 teaspoon ground ginger
1 tablespoon sugar
2 cloves garlic, finely minced or pressed
2 teaspoons toasted sesame oil (dark)
SALAD
1 1/2 lbs boneless beef sirloin or 1 1/2 lbs flank steaks
9 cups salad greens
snow peas, julienned (or sugar snap peas,halved)
carrot, julienned
cucumber, sliced
tomatoes, diced (or use halved cherry tomatoes)
baby corn, halved or quartered lengthwise,depending on size

Preparation

Combine all marinade/dressing ingredients in a jar and shake well.
An hour before grilling, remove steak from the refrigerator, dry with paper towels, and bring to room temperature, uncovered.
If you are using flank steak, make diagonal cuts accross both sides of the meat to help tenderize it.
Grill steak to desired doneness.
Let rest 10 minutes.
Slice the steak thinly across the grain of the meat.
Put slices in a bowl and pour half of the dressing/marinade over them.
Toss salad greens with a small amount of marinade/dressing, just enough to coat them.
Put greens on a large platter or on 6 individual plates.
Arrange vegetables in a decorative manner on greens.
Place beef slices in the center of the salad.
To take this camping or on a picnic, bag all ingredients separately, and combine at the site.
It's best to put the steak slices in the marinade/dressing while they are still warm, but don't leave them in for more than 20 minutes.
Pass extra marinade/dressing on the side.
Cooking time includes time for meat to come to room temperature.