66 Comments
User's avatar
Stacy Scanlan's avatar

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.

Expand full comment
Caroline Chambers's avatar

natural

Expand full comment
Stacy Scanlan's avatar

Thank you!

Expand full comment
Vanessa Coates's avatar

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?)

Expand full comment
Caroline Chambers's avatar

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.

Expand full comment
Vanessa Coates's avatar

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.

Expand full comment
Kelley Anderson's avatar

Just made the marinade and, oh wow! It’s delicious! Marinating flank steak and chicken thighs in it for dinner tonight.

Expand full comment
Caroline Chambers's avatar

I am totally obsessed with it. Making more for the week!!

Expand full comment
Rebecca Goodman's avatar

I’m making this with chicken instead of steak. Did the marinade turn out well with it?

Expand full comment
Caroline Chambers's avatar

I've done it with chicken a few times and love!!!

Expand full comment
Kelley Anderson's avatar

Yes, it turned out good too!

Expand full comment
Rebecca Goodman's avatar

I figured. I tasted the marinade and pretty much had to convince myself to not just drink it! 🤤

Expand full comment
Molly Reynolds's avatar

Any suggestions for a store-bought brand of the sesame ginger dressing

Expand full comment
Caroline Chambers's avatar

Makoto is found at most stores! And very good!

Expand full comment
Stacy Scanlan's avatar

My family is a ‘no carb left behind’ kinda fam. Do you think rice, or maybe just a baguette? Ideas?

Expand full comment
Savanna Maroun's avatar

I also did mini flour tortillas from Trader Joe’s and made little tacos with the veggie salad and steak... superb

Expand full comment
Caroline Chambers's avatar

ok that is an excellent riff

Expand full comment
Caroline Chambers's avatar

Buttery rice!

Expand full comment
Aliza N's avatar

Unfortunately I can't eat bell peppers. They just don't sit well with me. Would tomatoes work? Or what do you recommend?

Expand full comment
Caroline Chambers's avatar

A pint of halved cherry tomatoes or just another cucumber!

Expand full comment
Gwen Mesco's avatar

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!

Expand full comment
Caroline Chambers's avatar

Heat the whole thing, then turn off whatever area you can and move it there to finish!

Expand full comment
Katie Tupper's avatar

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!

Expand full comment
Caroline Chambers's avatar

Yes you absolutely can. Yum. Enjoy!!!

Expand full comment
tia bennett's avatar

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!

Expand full comment
Caroline Chambers's avatar

makes me so happy to hear, thank you and great work!!!

Expand full comment
Grace K's avatar

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!

Expand full comment
Caroline Chambers's avatar

at least 2 weeks!!

Expand full comment
Grace K's avatar

thanks!!

Expand full comment
Laura W's avatar

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.

Expand full comment
Elyse's avatar

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

Expand full comment
Caroline Chambers's avatar

Brilliant I LOVE doing that! Marinates as it defrosts!

Expand full comment
Alison's avatar

How will the salad do as leftovers?

Expand full comment
Caroline Chambers's avatar

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.

Expand full comment
Alison's avatar

Ugh sorry! Not sure how I missed that before, thanks for the notes!

Expand full comment
Kaleigh Weisenbach's avatar

Messed up the steak in at least 3 different ways and still think this is a top 5 WTC recipe 🤣

Expand full comment
Julie S's avatar

I purchased a subscription to WTC after trying this recipe. It was absolutely amazing! Thank you for what you do!!

Expand full comment
Caroline Chambers's avatar

I love hearing what recipe roped people in :) love this so much! I can't wait to grill this one all summer. xx

Expand full comment
Alissa Alter's avatar

This is amazing and is absolutely a new family staple! Especially as we head into grilling season!!!

Expand full comment