1 tablespoon fresh ginger peeled and finely chopped
1 clove garlic, finely sliced
1 shallot thinly sliced
1 tablespoon fresh mint,basil and cilantro chopped
Preparation
Mix all ingredients together with a whisk. Serve atop the salad. Can be made in advance.
We simply salt and peppered 1 lb. of skirt steak and cooked on the grill 3-4 minutes each side until medium rare. Let sit 5 minutes after cooking and cut across the grain into strips.
We added grilled thin asparagus and sliced plum tomatoes to 2 heads fresh, chopped Romaine lettuce.
Topped with the steak strips, tomato, asparagus and dressing over top. Garnished with additional mint, Thai basil, sliced scallion and thinly sliced hot pepper slices.
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