When I am cooking light, usually my biggest challenge is choosing recipes that are filling, and man friendly.
Because let’s just admit it, (most)guys “need” (aka want) meat with their dinner and they want to feel full.
Well after three years of dating and 8 short months of marriage I think I am finally getting the hang of picking healthy recipes that appeal to men (more specifically my man).
My man took me biking on Wednesday evening after work (because I asked him too).
I almost died.
Like I literally almost passed out.
I am going to blame it on the 95 degree temps and not on my out of shape body.
I am a huge wimp. But I didn’t complain because I asked for it.
Then I remembered why I like biking at the beach. There are no small mountains to bike up.
But I survived. Barely.
After he loaded the bikes and we got back in the car at Heritage Park, he said, “By the way, nice turquoise underwear.”
I looked at him in horror.
Apparently, my black opaque athletic leggings are not so opaque.
I asked him why he didn’t tell me sooner.
And he said, “Oh I didn’t want you to feel self conscious the whole time we were biking.”
So if you were at Heritage Park in Simpsonville on Wednesday I apologize for my apparent see-through pants.
Anyway after the bike ride, I fixed this quick meal of Ginger Steak Salad by the pioneer woman.
I substituted honey for the sugar, and I left out the soy sauce in the marinade because I think it makes the steak too salty.
If you don’t have any Sherry, any vinegar will work. Rice Wine Vinegar would be great.
I also threw some frozen sweet corn in the skillet with the steak for a little more color and flavor.
One steak thinly sliced is all you need for two people.
And then I used this new-to-me greens and herb mix by Organic Girl.
I am in love.
So much flavor in just the simple greens put this salad over the top.
The Pioneer Woman’s Ginger Steak Salad
My preparation notes in green.
- MARINADE INGREDIENTS:
- 2 Tablespoons Soy Sauce (I leave this out)
- 1 Tablespoon Sherry (or vinegar)
- 2 cloves Garlic, Minced (or 1/2 tsp garlic powder)
- 2 teaspoons Brown Sugar (or honey)
- 1 whole Rib-eye, Strip, Or Sirloin Steak
- 2 Tablespoons Olive Oil
- FOR SALAD DRESSING:
- 2 Tablespoons Olive Oil
- 2 Tablespoons Soy Sauce
- 2 Tablespoons White Sugar (or honey)
- 1 Tablespoon Lime Juice (I think that orange juice would also work with this dressing)
- 2 cloves Garlic, Finely Diced (or 1/2 tsp garlic powder)
- 1 Tablespoon Fresh Ginger, Minced (you can substitue dry ground ginger)
- 1/2 whole Jalapeno, Seeded And Diced (optional, 1/4 tsp red pepper flakes work too)
- SALAD INGREDIENTS:
- 2 whole Green Onions (optional)
- 8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.) I like the Organic Girl Herb and Greens mix
- Sweet Corn
Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours. ( I usually marinate it overnight)
Combine salad dressing ingredients and slice green onion. (I usually do this the day before)
When steak is finished marinating, add 2 tablespoons olive oil (I use coconut oil) to a hot skillet. Cook steak about 1 1/2 minutes per side , or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly. (over medium heat, my steak usually takes 10-13 minutes depending on the size, and I add the frozen corn to the skillet for the last five minutes of the steak cooking time)
Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes (and sweet corn).
Variation: I think this salad would be great with chicken too. Use the same marinade, and brown them over medium heat for 20-25 minutes. Remove from heat, let rest for five minutes and then slice.