Print Options:

Grilled Steak with Ginger-Mushroom Broth & Radish and Orange Salad

Yields1 Serving

Rating: 10/10

 3 tbsp ginger
 1 clove garlic (minced)
 1 tsp sesame oil (untoasted)
 4 cups low-sodium chicken broth
 ⅓ cup soy sauce
 ¾ cup enoki mushrooms, or your favorite mushroom sliced thin
 1 ½ cups sliced rainbow chard, or any leafy green
 5 radishes (sliced thin)
 1 orange (peeled and sectioned)
 1 tbsp apple cider vinegar
 1 tbsp extra-virgin olive oil
 ⅛ tsp dijon mustard
 salt and pepper
 1 ½ lbs grilled flank steak (sliced thin)
1

In a large pot, saute ginger and garlic in sesame oil for 2 minutes. Add broth and soy sauce. Simmer 20 minutes. Remove from heat and add mushrooms and chard.

2

Combine radishes, orange sections, vinegar, oil and mustard. Season with salt and pepper. To serve: Pour broth into a bowl. Top with steak and radish orange mixture.