Ginger and Garlic-Marinated Steak with Pickled Cucumbers

Ahhh long time, no blog! Somehow July has almost passed me by without getting in a post but here I am with a simple, versatile marinade recipe.  This marinade stars some of my favorite ingredients, garlic and ginger.  Don’t worry about mincing either too finely and you don’t need to scrape the bits off before cooking.  You’ll want to keep them from burning by adding enough olive oil to the pan and flipping the meat halfway through cooking.  Go ahead, pile it on!
It’s definitely worth using fresh garlic and ginger for the best flavor if you can find it.  If you aren’t a beef eater, this marinade would go nicely with chicken, shrimp or fish.  The pickled cucumbers are a light complement to the hearty piece of meat which I served on top of a bed of boston lettuce to make this a salad of sorts.  I drizzled the meat with sriracha after the dish was plated to give it some extra heat and saltiness.

What to buy (served 2):

  • 2 tablespoons lime juice
  • olive oil
  • 1/2 teaspoon red chili pepper flakes
  • 1 inch knob fresh ginger, peeled and minced
  • 4 garlic cloves, minced
  • 1 pound sirloin steak
  • 2-3 cups boston lettuce, shredded
  • 1 small cucumber, peeled and very thinly sliced
  • 1/4 cup rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 large carrot, cut into sticks
  • salt and pepper to taste
  • Sriracha to taste
  • fresh cilantro for garnish, optional

What to do:

  • to make the pickled cucumbers: combine cucumbers with vinegar, salt, herbs and brown sugar, let sit while you make the rest of dinner
  • combine lime juice, 2 tablespoons olive oil, chili pepper flakes, ginger, and garlic in a blender or food processor
  • blend until smooth to make steak marinade, adding salt and pepper to taste
  • rub steak with marinade and allow to sit for an hour or more if you have time (if not, no worries!)
  • add 2 tablespoons olive oil to a pan and bring to medium-high heat, grill marinated steak until medium rare or desired doneness
  • remove to a cutting board to rest for 5 minutes then slice against the grain
  • top lettuce with sliced steak and pickled cucumber, drizzle with Sriracha and garnish with carrots and fresh cilantro


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