Ginger Wasabi Flank Steak Salad

Serves 4 

Ingredients: 

• 1¼ cups water
• 3/4 cup quinoa
• 3 scallions, chopped
• 3 tablespoons coarsely chopped fresh ginger
• 3 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons canola oil
• 2 tablespoons reduced-sodium tamari
• 1 tablespoon honey
• 2 teaspoons wasabi powder
• 1/2 teaspoon kosher salt
• 1 pound flank steak, trimmed
• 1/4 teaspoon ground pepper
• 1 5-ounce package baby spinach, baby kale or arugula
• Fresh Express Baby Kale Mix Salad Blend 5 Oz
• 2 cups shredded carrots
• 2 cups coleslaw mix or shredded cabbage

Instructions: 

1. Combine water and quinoa in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl.
2. Preheat grill to medium-high. (or Skillet on stovetop) 
3. Meanwhile, combine scallions, ginger, rice vinegar, lime juice, oil, tamari, wasabi powder and ¼ teaspoon salt in a blender. Puree until smooth.
4. Season steak with pepper and the remaining ¼ teaspoon salt. Marinate Steak with ½ dressing/marinade mix. Oil the grill rack. Grill the steak, turning once, 4 to 6 minutes per side for medium. Transfer to a clean cutting board to rest for 5 minutes. Thinly slice against the grain.
5. Toss spinach (or kale or arugula), carrots, coleslaw mix (or cabbage) and ½ cup of the dressing with the quinoa. Divide the salad among 4 large bowls, top with the steak and drizzle each serving with 1 tablespoon of the remaining dressing.

HINTS:

• An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.
• If at all possible prep the Dressing/Marinade ahead and let the Steak Marinate for several hours this will improve the tenderness of the Flank Steak and make the steak even more flavorful.