Ginger Steak Salad with Cold-Brew Vinaigrette
Ginger Steak Salad with Cold-Brew Vinaigrette | Clean Plates
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.
Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cast iron skillet
- Stove
- Cutting board
- Chef's knife
- Plate
- Tongs
- Grater
- Spoon
- Paper towel
- Citrus press
- Fork
- Serving platter
- Salt
- Pepper mill
Ingredients
- 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
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