One last question, does it matter what kind of rice vinegar? I have natural (‘mild and mellow’) and seasoned (‘mild and sweet’). I never know which to choose.
I have a question about salting food. I am always worried I will make things too salty and so how do I know when it is enough? When a recipe says salt to taste, what is the taste you are going for? (Is that a dumb question?)
With my recipes I always start with a base level of salt, and then tell you to salt to taste, because we ALL perceive salt differently based on our taste buds. Salt literally brings out the flavors in ingredients -- it makes them taste more like themselves. So if anything ever tastes bland, add more salt until it tastes good! That's what "salt to taste" means, essentially. Salt until the flavors pop.
Thanks. I think maybe when I add salt I don’t mix it well enough after cause I taste the salt and not the food so I get worried and just don’t add any. But I am going to try your suggestions.
I made this steak and cuke pepper salad with coconut rice last night. We had friends over and all ages loved it! Thanks for these great recipes with such great detailed Instructions!
I have a rectangular gas grill that’s just one large ring surrounding one center line of fire, kind of like this {--} but the outside ring is continuous. What would you recommend? Heat just the center and then move to the perimeter? Heat it all but turn off one of them to finish? I’m new to grilling and have only made hot dogs and burgers and corn so far, but very excited to try something more complex!
Broil it!! In the oven for about 5 mins per side. Use your meat thermometer after about 3 mins on the second side to check the temp!! If it needs more time but is getting too black, turn the oven to 400 and keep cooking.
I made this last night with chicken thighs and breasts….SO good! Can’t believe it took me so long to try it. Will be making this on the grill all summer long with whatever meat is in the freezer
hi caro - i wanted to take this as a prepped meal for a week up at the lake. Could I make the ginger marinade up to a week in advance and keep in a jar in the fridge or will it go bad? Thank you!
Just made this for a dinner party last night and everyone RAVED about it. Seriously, the most praise I've ever gotten with the least amount of effort, haha..
If anyone wants a fun riff of this salad, I replaced the bell peppers with cherry tomatoes, and also added some cubed mango. Delish!
I loved that the dressing serves double duty as a marinade. Skirt steak was on sale at Whole Foods (win!) and it cooked beautifully in the same time &method as flank steak.
check out the love your leftovers section :) it's delicious in there minus the avocado! so if you know you'll have leftovers, just add the avocado separately to your plate, don't toss it in with the whole salad.
One last question, does it matter what kind of rice vinegar? I have natural (‘mild and mellow’) and seasoned (‘mild and sweet’). I never know which to choose.
natural
Thank you!
I have a question about salting food. I am always worried I will make things too salty and so how do I know when it is enough? When a recipe says salt to taste, what is the taste you are going for? (Is that a dumb question?)
With my recipes I always start with a base level of salt, and then tell you to salt to taste, because we ALL perceive salt differently based on our taste buds. Salt literally brings out the flavors in ingredients -- it makes them taste more like themselves. So if anything ever tastes bland, add more salt until it tastes good! That's what "salt to taste" means, essentially. Salt until the flavors pop.
Thanks. I think maybe when I add salt I don’t mix it well enough after cause I taste the salt and not the food so I get worried and just don’t add any. But I am going to try your suggestions.
Just made the marinade and, oh wow! It’s delicious! Marinating flank steak and chicken thighs in it for dinner tonight.
I am totally obsessed with it. Making more for the week!!
I’m making this with chicken instead of steak. Did the marinade turn out well with it?
I've done it with chicken a few times and love!!!
Yes, it turned out good too!
I figured. I tasted the marinade and pretty much had to convince myself to not just drink it! 🤤
Any suggestions for a store-bought brand of the sesame ginger dressing
Makoto is found at most stores! And very good!
I made this steak and cuke pepper salad with coconut rice last night. We had friends over and all ages loved it! Thanks for these great recipes with such great detailed Instructions!
makes me so happy to hear, thank you and great work!!!
My family is a ‘no carb left behind’ kinda fam. Do you think rice, or maybe just a baguette? Ideas?
I also did mini flour tortillas from Trader Joe’s and made little tacos with the veggie salad and steak... superb
ok that is an excellent riff
Buttery rice!
Unfortunately I can't eat bell peppers. They just don't sit well with me. Would tomatoes work? Or what do you recommend?
A pint of halved cherry tomatoes or just another cucumber!
I have a rectangular gas grill that’s just one large ring surrounding one center line of fire, kind of like this {--} but the outside ring is continuous. What would you recommend? Heat just the center and then move to the perimeter? Heat it all but turn off one of them to finish? I’m new to grilling and have only made hot dogs and burgers and corn so far, but very excited to try something more complex!
Heat the whole thing, then turn off whatever area you can and move it there to finish!
Any other way to cook the steak if the grill isn’t working and we don’t have a cast iron skillet?
Broil it!! In the oven for about 5 mins per side. Use your meat thermometer after about 3 mins on the second side to check the temp!! If it needs more time but is getting too black, turn the oven to 400 and keep cooking.
Thank you!
I made this last night with chicken thighs and breasts….SO good! Can’t believe it took me so long to try it. Will be making this on the grill all summer long with whatever meat is in the freezer
Sooo glad you introduced it just in time for summer :):)
hi caro - i wanted to take this as a prepped meal for a week up at the lake. Could I make the ginger marinade up to a week in advance and keep in a jar in the fridge or will it go bad? Thank you!
Yes you absolutely can. Yum. Enjoy!!!
Hi!! Love this recipe! Do you know roughly how long the dressing will keep in the fridge? I love it so much I want to make a big batch!
at least 2 weeks!!
thanks!!
I’m gonna buy flank steak today, put it in marinade in a baggie and freeze it. Ready for an easy dinner next weekend. Thank you
Brilliant I LOVE doing that! Marinates as it defrosts!
Just made this for a dinner party last night and everyone RAVED about it. Seriously, the most praise I've ever gotten with the least amount of effort, haha..
If anyone wants a fun riff of this salad, I replaced the bell peppers with cherry tomatoes, and also added some cubed mango. Delish!
I loved that the dressing serves double duty as a marinade. Skirt steak was on sale at Whole Foods (win!) and it cooked beautifully in the same time &method as flank steak.
How will the salad do as leftovers?
check out the love your leftovers section :) it's delicious in there minus the avocado! so if you know you'll have leftovers, just add the avocado separately to your plate, don't toss it in with the whole salad.
Ugh sorry! Not sure how I missed that before, thanks for the notes!