Thank goodness most of us grow out of it!
In addition to fruit salad and fresh-squeezed juice, I got a hankering for a citrus-infused steak salad. We found several recipes and combined them. Using a plastic or silicon bag to marinate the beef makes for easy cleanup, but you can certainly use a washable silicon bag or a glass container if you’re limiting your plastic use.
One inspiration recipe called for skirt steak, another flank. Use what you like and can find. The marinade is low on the heat scale; red chile paste tends to add flavor, not heat, depending on the variety you use.
This is a fun salad any time of year, but especially for northerners craving a taste of warmth when winter is taking its time to leave.
Citrus Steak Salad
For the marinade and steak:
1/4 cup soy sauce
1/4 cup or more fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon fresh ginger, peeled and minced
2 garlic cloves, minced
1/2 tsp. Asian red chile paste (we used Sambal Oelek)
1 to 1-1/2 pound flank or skirt steak, about 1/2 inch thick, cut into 2 or 3 pieces
For the salad and dressing:
1 1/2 tablespoons olive oil
1-2 tablespoons fresh lime juice
8 ounces baby arugula leaves, romaine, or mixed greens
1 large orange or grapefruit, peeled and sliced crosswise
2 tablespoons sliced green onions or chopped red onion (optional)
½ cup crumbled feta
chopped cilantro (optional)
½ cup toasted pecans (for garnish)
In a sealable plastic bag or a glass container with a cover, combine the soy sauce, orange juice, 2 tablespoons lime juice, ginger, garlic, and chile paste. Seal and shake to stir. Add steak. Shake or stir to coat the steak with the marinade. Refrigerate 4-6 hours.
To grill outside, remove steak from marinade and grill over medium, turning once, until medium rare (typically 4 to 6 minutes). To cook inside, heat a large frying pan over medium-high and cook 3-4 minutes a side. Transfer to a platter and let rest 5-10 minutes.
While the steak is resting, make the dressing and assemble the salad. In a small bowl, whisk together the olive oil and 2 tablespoons lime juice. Place the greens, grapefruit, onions, feta, and optional cilantro in a flat salad bowl or on a platter. Slice the steak crosswise in 1/4 inch strips and add to bowl. Dress and mix well. Serve with pecans in a small bowl for garnish. (Keep nuts separate from salad in case of leftovers, so they don’t get soggy.) Alternatively, arrange on individual plates, topping with the steak (as shown) or with the steak, cheese, and pecans.
Serves 4.
Wishing you a warm and tasty dinner, no matter what the weather!
BETWEEN A WOK AND A DEAD PLACE: A Spice Shop Mystery (July 2023, Seventh St. Books)
Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Between a Wok and a Dead Place, the 7th Spice Shop mystery, will appear in July 2023.
A past president of Sisters in Crime and national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
Sounds delicious! Thank you for the recipe.
ReplyDelete2clowns at arkansas dot net
My pleasure!
DeleteWe were gifted some venison steaks. Could I use this recipe with them, and what adjustments should I make? Maybe oil the pan first? I understand venison is very lean. Thanks, Lee who is not much of a cook but trying to learn
ReplyDeleteLee, great question and a lovely gift! We don't often eat venison, but I do think you could use it here easily. There's oil in the marinade, but yes, you might want a little oil in the pan, even if it's a nonstick pan, as you can see ours is. What you want is a good sear and some cooking -- kind of a medium to medium rare so you get good flavor. Thin strips, so they'll cook pretty quickly. Enjoy!
DeleteI'm jealous of Lee's venison! When I was young my father had a friend who liked to hunt deer, but his wife didn't want any in the house. We happily took lots of it off his hands! Then she changed her mind and we were out of luck!
ReplyDeleteThis sounds like a lovely salad. Just what we need for spring.
I think you either love venison or hate it! Happily, this salad is flexible!
DeleteSounds yummy, thanks!
ReplyDeleteMy pleasure!
DeleteNice recipe and perfect for the warmer weather we're starting to have!
ReplyDeleteBon appetit!
Delete