Ginger Steak Salad

adapted from Pioneer Woman Cooks

Ben LOVES steak, but I resist making it because it feels too heavy. Adding it to a salad is a great compromise. This salad is delicious and has great flavor.

My baby likes his meat pink!

Steak Marinade:
2 Tbsp soy sauce
1 Tbsp apple juice
2 cloves garlic, minced
2 tsp brown sugar

1 rib-eye, strip, or sirloin steak

2 Tbsp olive oil

Salad Dressing:
2 Tbsp olive oil
2 Tbsp soy sauce
2 Tbsp white sugar
1 Tbsp lime juice
2 garlic cloves, finely diced
1 generous Tbsp fresh ginger, minced
1/2 jalapeno, seeded and diced

8 oz salad greens
cherry tomatoes
mushrooms
1 white onion
1/2 Tbsp butter
salt to taste

Combine steak marinade ingredients in a ziplock bag. Mix and place steak into a bag. Marinate for at least 30 minutes.

Chop onion and dice mushroom, saute in butter until soft, and salt. Set aside.
Combine salad dressing ingredients. Set aside.

When steak is finished marinating, add 2 Tbsp olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Let meat sit for 5 minutes.

Toss salad greens in 3/4 of the salad dressing. Slice the steak thinly and place steak on top of the salad. Pour remaining dressing over the top. Add tomatoes, and top with onion and mushroom mix. Serve immediately.