- Salad:
- 1 pound London broil, 1 inch thick (trimmed of visible fat)
- 2 tablespoons low-sodium soy sauce (or coconut aminos)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1 bag (16 ounces) coleslaw mix (plain, no added dressing)
- 1/2 bunch green onions, sliced
- 1 medium carrot, grated
- Dressing:
- 1/4 cup white vinegar
- 1 tablespoon stevia or monk fruit sweetener
- 1 tablespoon olive oil
- 3/4 teaspoon grated ginger
- 1/2 teaspoon potassium chloride salt substitute (optional)
Directions:
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.
3. 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 natural sweetener dissolves. Toss warm dressing with vegetables. Cut steak into thin slices and add to salad.
