Thai Steak Salad



1 pound London broil, 1 inch thick
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 teaspoon grated ginger
1 bag (16 ounces) coleslaw mix
1/2 bunch green onions, sliced
1 medium carrot, grated

Dressing: 1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon vegetable oil
3/4 teaspoon grated ginger
1/2 teaspoon salt

1. In a large resealable plastic bag, combine London broil with soy sauce, vegetable oil, garlic, and grated ginger. Refrigerate several hours.
2. Heat grill pan over high heat. Cook steak 6 minutes, turn over, and cook 6 more minutes for medium-rare. Let rest.
33. In large bowl, combine coleslaw mix, green onions, and carrot. In a small saucepan, combine all the dressing ingredients. Heat to boiling over medium-high heat, stirring until sugar dissolves. Toss warm dressing with vegetables. Cut steak into thin slices and add to salad.

Yield: 4 servings

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