Ginger Steak Salad

Every time I make one of The Pioneer Woman's recipes, the Lumberjack professes his love for me all over again. Thursday night, he even overlooked my "Dinner Roll Debacle" because he had a mouthful of Ginger Steak Salad, and that was all that mattered.

The salad is complex with flavors and filling thanks to the steak. Here's what you'll need:

For the steak marinade:

2 tablespoons soy sauce

1 tablespoon sherry

2 minced garlic cloves (Get a Pampered Chef food chopper if you use garlic often)

2 teaspoons brown sugar

Combined all ingredients in a large sealable plastic bag and mash gently. Add steak (I've used ribeye or a strip steak) and marinate for 30 minutes to two hours.

In the meantime, make the salad dressing. You will need:

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons white sugar

1 tablespoon lime juice

2 finely diced garlic cloves

1 generous tablespoon of fresh ginger, minced

1/2 jalapeno, seeded and diced

Combine all ingredients in a small bowl, mix and set aside.

When the steak is done marinating, add 2 tablespoons of olive oil to a hot skillet (preferably cast iron) and cook steak about 1 1/2 minutes per side until it is medium rare. Remove from skillet when done and allow the steak to cool for a minute or two.

While the steak is cooling, toss about 1/2 pound salad greens with 3/4 of your dressing. Slice steak thinly. Place a mound of salad greens and a few slices of steak on a plate, then pour the remaining dressing over both. Add green onions or cherry tomatoes if you want, but I think it's perfect as is. Enjoy!

*Photo courtesy of The Pioneer Woman