Ginger Skirt Steak Salad

Ginger Skirt Steak Salad Recipe

This delicious Ginger Skirt Steak salad starts with marinated skirt steak and a bed of greens and is topped with a ginger salad dressing.  A  summer salad even the heartiest of appetites will enjoy.CourseMain Dish, SaladCuisineAmericanPrep Time15 minutesCook Time10 minutesmarinade2 hoursTotal Time25 minutesServings4 peopleCalories314kcalAuthorLeigh Anne Wilkes

Ingredients

Steak Marinade:

• 2 Tablespoons Soy Sauce
• 1 Tablespoon Sherry
• 2 cloves Garlic Minced
• 2 teaspoons Brown Sugar
• 1 Skirt, Strip, Or Sirloin Steak
• 2 Tablespoons Olive Oil

Ginger Salad Dressing:

• 2 Tablespoons Olive Oil
• 2 Tablespoons Soy Sauce
• 2 Tablespoons White Sugar
• 1 Tablespoon Lime Juice
• 2 cloves Garlic Finely Diced
• 1 Tablespoon Fresh Ginger Minced
• ½ Jalapeño Seeded And Diced

Salad Ingredients:

• 2 green onions
• 8 ounces salad greens weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)

Instructions

• Combine steak marinade ingredients in a Ziploc bag
• Mix and place steak into bag
• Marinate for 30 minutes to 2 hours
• Combine salad dressing ingredients and slice green onion
• When steak is finished marinating, add 2 tablespoons olive 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
• 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 if desired

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Chicken Soft Tacos with Salsa Cream Sauce

Chicken Soft Taco Recipe

Delicious grilled chicken soft tacos with a creamy salsa sauce.

CourseMain Dish

CuisineMexican

Prep Time15 minutes

Cook Time15 minutes

Total Time30 minutes

Servings6 servings

Calories250kcal

AuthorLeigh Anne Wilkes

Ingredients

• 1 1/2 lbs. chicken breasts skinless, boneless
• 1 C salsa
• 2 limes for juice
• 1/4 C vegetable oil
• 1/4 C plain Greek Yogurt
• 1/2 C cilantro chopped
• salt and pepper
• Avocado chopped
• Red Onion chopped

Salsa Cream Sauce

• 1/4 C sour cream
• 1/2 C salsa I use mild
• 1 tsp hot sauce

Instructions

• Place chicken into 1/2 C salsa along with juice of 1 lime and 1 Tbsp vegetable oil. Allow to marinade for 10-15 minutes.
• Mix together 1/2 C salsa, greek yogurt and 2 Tbsp cilantro in a bowl. Add salt and pepper to taste and refrigerate.
• Heat remaining vegetable oil in cast iron skillet or grill pan over medium heat.
• Add chicken along with the marinade and cook until slightly charred and cooked through.
• Remove from pan onto cutting board and cut into slices.
• Warm tortillas and add sliced chicken, diced avocado, red onion, cilantro and drizzle with salsa cream sauce.

Salsa Cream Sauce:

• Mix all ingredients together and chill

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