Steak Salad with Carrot-Ginger Vinaigrette | America's Test Kitchen

Name: Steak Salad with Carrot-Ginger Vinaigrette | America's Test Kitchen
Total time: 30 min
Ingredients: 4 carrots (2 peeled and chopped, 2 peeled and cut into 2-inch matchsticks); 1/4 cup seasoned rice vinegar; 2 tablespoons water; 1 piece (1½-inch) ginger, peeled and chopped coarse; 1 teaspoon toasted sesame oil; 1 teaspoon table salt, divided; 1/4 cup plus 2 tablespoons vegetable oil, divided; 1 1/2 pounds skirt steak, trimmed and cut with grain into approximate 4-inch lengths (about 8 pieces); 1/4 teaspoon pepper; 3 romaine lettuce hearts (18 ounces), quartered and sliced thin; 1/2 English cucumber, halved lengthwise and sliced thin; 4 radishes, trimmed and sliced thin

www.americastestkitchen.com

This Steak Salad with Carrot-Ginger Vinaigrette combines juicy slices of beef with a zesty dressing, offering a refreshing, flavorful meal choice.

Keywords

Main Courses
Beef
Weeknight
Salads

View full recipe on www.americastestkitchen.com

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 www.americastestkitchen.com.

Share this recipe:

Ingredients

4 carrots (2 peeled and chopped, 2 peeled and cut into 2-inch matchsticks)
1/4 cup seasoned rice vinegar
2 tablespoons water
1 piece (1½-inch) ginger, peeled and chopped coarse
1 teaspoon toasted sesame oil
1 teaspoon table salt, divided
1/4 cup plus 2 tablespoons vegetable oil, divided
1 1/2 pounds skirt steak, trimmed and cut with grain into approximate 4-inch lengths (about 8 pieces)
1/4 teaspoon pepper
3 romaine lettuce hearts (18 ounces), quartered and sliced thin
1/2 English cucumber, halved lengthwise and sliced thin
4 radishes, trimmed and sliced thin