sesame-ginger grilled steak
 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 natural Expand full comment Thank you! Expand full comment 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 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 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 Just made the marinade and, oh wow! It’s delicious! Marinating flank steak and chicken thighs in it for dinner tonight. Expand full comment I am totally obsessed with it. Making more for the week!! Expand full comment I’m making this with chicken instead of steak. Did the marinade turn out well with it? Expand full comment I've done it with chicken a few times and love!!! Expand full comment Yes, it turned out good too! Expand full comment I figured. I tasted the marinade and pretty much had to convince myself to not just drink it! 🤤 Expand full comment Any suggestions for a store-bought brand of the sesame ginger dressing Expand full comment Makoto is found at most stores! And very good! Expand full comment 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 makes me so happy to hear, thank you and great work!!! Expand full comment My family is a ‘no carb left behind’ kinda fam. Do you think rice, or maybe just a baguette? Ideas? Expand full comment I also did mini flour tortillas from Trader Joe’s and made little tacos with the veggie salad and steak... superb Expand full comment ok that is an excellent riff Expand full comment Buttery rice! Expand full comment 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 A pint of halved cherry tomatoes or just another cucumber! Expand full comment 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 Heat the whole thing, then turn off whatever area you can and move it there to finish! Expand full comment I made this last night with chicken thighs and breasts….SO good! Can’t believe it took me so long to try it. Will be making this on the grill all summer long with whatever meat is in the freezer Expand full comment Sooo glad you introduced it just in time for summer :):) Expand full comment 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 Yes you absolutely can. Yum. Enjoy!!! Expand full comment 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 at least 2 weeks!! Expand full comment thanks!! Expand full comment Just made this for a dinner party last night and everyone RAVED about it. Seriously, the most praise I've ever gotten with the least amount of effort, haha.. If anyone wants a fun riff of this salad, I replaced the bell peppers with cherry tomatoes, and also added some cubed mango. Delish! Expand full comment 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 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 Brilliant I LOVE doing that! Marinates as it defrosts! Expand full comment How will the salad do as leftovers? Expand full comment 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 Ugh sorry! Not sure how I missed that before, thanks for the notes! Expand full comment Messed up the steak in at least 3 different ways and still think this is a top 5 WTC recipe 🤣 Expand full comment