Prep everything ahead and even cook the meat the night before serving. Make it a meal by serving with a salad and/or rice or noodles and veggies.
Avoid overcooking the steak. This shoulder cut is tender and full flavored when served medium-rare or rare.
Serve the meat, thinly sliced with salad, lettuce wraps, rice or Asian noodles and with the remaining marinade drizzled over the top.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
GLUTEN FREE? Use gluten free soy sauce.
Related: Ginger & Garlic Beef Stir Fry
- Cook Time
- Prep Time
- Zest and juice of 1 lime
- 2 teaspoons grated fresh ginger, or 1 teaspoon dried
- 1 jalapeño, stemmed and seeded, finely minced
- 5 garlic cloves, minced
- ⅓ cup soy sauce
- 1 tablespoon brown sugar
- ¼ cup extra virgin olive oil, such as Colavita
- Kosher salt
- Freshly ground black pepper
- 1 (1-pound) oyster steak (boneless blade steak)
- 1 bunch kale, chopped (about 4 cups)
- 1 large cucumber, thinly sliced
- 1 red onion, sliced
- Whisk together lime zest and juice, ginger, jalapeno, garlic, soy, sugar, evoo, salt and pepper. Rub meat with 2 teaspoons of marinade, reserve the remaining to drizzle over top. Allow meat to marinate for at least 4 hours or overnight.
- Heat grill or sauté pan to medium-high.
- Rub grates on grill or lightly coat saute pan with evoo.
- Grill or sear meat on each side for about 3 to 4 minutes. Remove from heat and allow to rest, loosely tented with foil for 10 minutes. Slice thinly.
- Meanwhile, toss kale with half remaining dressing, mix well. Add cucumber and red onions. Place meat over salad and drizzle with rest of the marinade and choice of garnishes.
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