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Tuesday, November 12, 2013

Ginger-Marinated Strip Steak

 
I am really loving having our new Jimbo's open just 2 blocks from me. Each day I start my day writing and editing. Then I decide what I feel like cooking for dinner, and I walk to Jimbo's to get fresh organic ingredients. 

I was pleased today because they got in some fresh, grass-fed, organic strip steak. So I snagged some and headed home to get busy. 

This dish is super super easy. The only work is making the marinade which really only takes a minute or two. Marinade this steak in the morning and cook it for dinner in 5 minutes. Healthy, fast, and scrumptious.  


Ginger-Marinated Strip Steak
slightly adapted from Bon Appétit | November 2013

4 green onions, chopped
1 cup cilantro
3 tablespoons rice vinegar
2 tablespoons Sambal OIelek (Ground fresh chili paste)
1 tablespoon grated peeled ginger
2 teaspoons gluten-free soy sauce -or- bragg's amino acids
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
1 teaspoon sugar
3 garlic cloves, finely chopped, divided
1/4 cup vegetable oil
1 1/2 pounds strip steak, cut into 4 pieces


Purée green onions, cilantro, vinegar, fresh chili paste  ginger, soy sauce, sesame oil, pepper, sugar, 1 garlic clove, and 1/4 cup vegetable oil in a blender until smooth. Set aside 1/4 cup marinade and chill.

Place steak and remaining marinade in a large resealable plastic bag, turn to coat, and chill at least 2 hours.
Steak can be marinated 1 day ahead. Keep chilled.
Remove steak from marinade, scraping off as much marinade as possible. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook steak until browned on all sides, to your desired cooking style. I say this because my husband loves his steak super rare, so if you want rare, it is 2 minutes a side. Medium rare 3 minutes a side, medium 4 minutes a side, Well done 5 minutes a side. 
Remove from heat and let set 5 minutes before slicing.
Slice against the grain. Top steak with reserved marinade.
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