The Hubs did some serious lobbying for a response to Meatless Mondays, which he would very much like us to call "Big Meat Wednesdays". It doesn't have quite the same ring as Meatless Mondays, but I think that the idea comes through loud and clear. So I, thinking that I was being crafty and clever, decided that if the Hubs wanted meat and potatoes, he could have meat and potatoes...on a salad! Ha! I wasn't even planning to share this with you, after all steak tip salads are a dime a dozen. But then this one turned out so good (due in large part to the marinade the Hubs made) that I just had to share it. The dressing for the salad also rounded out the whole thing nicely. Since the marinade had some Asian flavors in it I decided to carry that through into the dish, making a miso lime vinaigrette. (Although, as evidenced by the avocado, I'd initially planned to give the salad a Tex-Mex feel.)
Steak Tip Marinade
1/4 cup ginger tamari sauce
3/4 cup teryaki sauce
3/4 cup orange juice
2 cloves garlic, peeled and roughly chopped
Mix together the liquid ingredients and pour into a flat shallow bowl large enough to hold the steak tips (or any other meat of choice). Pour the liquid into the bowl and throw in the garlic, stirring everything around to combine it well. Salt and pepper the steak tips liberally and add them to the marinade. Cover the bowl and put everything in the fridge to madinate for 4 - 24 hours (of course the closer to 24 hours, the better but even 4 hours will be enough).
Lime Miso Dressing
1 tbsp lime juice
1 tbsp olive oil
1 tsp white miso paste
1 tsp rice wine vinegar
1 tsp mirin
pinch salt
Combine the ingredients and whisk until the miso is worked into the other liquids. Check the flavor balance by dipping a lettuce leaf into the vinagrette. The miso paste and the mirin are sweet so make sure that the acidity balances well. Also, you don't want the hint of lime to be over powered.
I started the salad with a mixture of baby arugula (spicy) and mache (sweet and mild) and poured the dressing over it. Then I diced up a large tomato, removing the seeds, and a ripe avocado. While the steak tips were coming to room temperature and cooking I boiled up a few baby red potatoes. When the potatoes were cooked I tossed them in a little olive oil with some salt and pepper. Then the potatoes and steak went onto the vegetables. So here's to Big Meat Wednesdays and Bon Appetit!
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