Today is my wedding anniversary and what better way to celebrate and praise 14 years of wedded bliss than with a perfect and delicious recipe?! This is special tribute to my husband who is a grill master (you are awesome, Honey!) and he will grill anything I ask him to!! I love that we are such a perfect couple for this: I love to cook and deliver up great recipes, he loves to grill them…:)
Summer is perfect for grilling and for salads…and when you have a recipe that combines the two, you have the perfect summertime dinner!
We love this recipe at our house. In fact, whenever my son comes home from college, he requests it! It is easy to make and nice and light for summer. It’s a fast recipe too…just marinate the meat in the morning, then grill it up for dinner! I can’t even begin to tell you how flavorful and delicious this recipe is, you’re just going to have to try it yourself. 
To make the marinade, use some simple ingredients. I always keep these ingredients on hand so I can whip this up at (almost) any time!
Less Sodium Soy Sauce, Chili-Garlic sauce, ginger root, lime juice, and a little brown sugar (not pictured). Those ice cubes in front are actually frozen lime juice…if I can’t use my limes up in time, I just squeeze them and freeze the juice. And did you know that you can freeze ginger root?! It’s true…I’ve had this ginger root in my freezer for a few months and it’s still delicious and fresh tasting in this marinade! (see the full recipe below)
Just mix together all these ingredients, then reserve some aside to use later as your salad dressing. Pour the rest into a resealable bag with the meat and add a little extra lime juice. Then make sure to coat all your meat and store it in the refrigerator until ready to grill. I found that if you marinate for four hours or longer, the taste is SO much better. So make sure to stir this up for marinating earlier in the day.
You can use either Flank Steak or London Broil for this recipe. I’ve tried both and we all seem to like the Flank Steak the best. I will be experimenting with other cuts of meat, I’m sure and I’ll report back. Now just grill up the meat:
(Here’s the picture to prove it: My husband is the best at grilling…Happy Anniversary, Honey!)
And while that is on the grill, get your salad ready:
I like to use the organic salad mix from Costco. It has spinach and arugula, but sometimes I just make a simple romaine bed of lettuce for this recipe. It’s always just delicious! I will add tomatoes or green pepper from the garden, and sometimes I shred up a carrot to add, too. Mmmmm….
Let the meat rest for a few minutes before you slice it thinly. This allows the meat to retain more of it’s juiciness! Since everyone at my house likes their salad different, I will put the additions on the side so it’s more like a salad bar…then you can build your own salad and top it off with a bit of the grilled meat. Add a little (believe me, this is flavorful stuff so you only need a little!) of the reserved dressing and enjoy!
{The recipe suggests that you add all the ingredients together and combine with the reserved salad dressing, but at my house everyone likes different amounts of the dressing (or none at all) and so I just let everyone make their own plate.}
See, it’s a hit! No leftovers!
*Recipe here
Ingredients
- 1 pound London broil or flank steak
- 3 T. lime juice, divided
- 3 T. low--sodium soy sauce
- 3 T. vegetable oil
- 2 T. brown sugar
- 1 t. minced garlic (2-3 cloves)
- 1 1/2 t. minced ginger (fresh ginger root is best)
- 1 t. chili-garlic sauce (or less if desired)
- 1/2 head red-lef lettuce, spinach, and romaine (about 6 cups)
- 3 shallots, thinly sliced
- 1/2 c. basil leaves, sliced into ribbons
- carrots, tomatoes, green peppers (optional)
Instructions
- In a medium bowl, combine 1 tablespoon of the lime juice, soy sauce, vegetable oil, brown sugar, garlic, ginger and chili-garlic sauce.
- Reserve about half of the mixture (to be used later as salad dressing)
- Pour the rest of the mixture in a resealable bag and add the meat.
- Add the remaining 2 tablespoons lime juice to the bag.
- Seal tightly and marinate the meat in the refrigerator for at least 4 hours, or overnight. (Turning occasionally)
- Grill steak until medium-rare or at desired doneness, about 5 minutes per side. Let rest until room temperature and then slice thinly.
- Combine lettuce, shallot, and basil. Add the beef and the reserved dressing and toss to coat. Divide among 4 plates and enjoy!
