Marinated Short Ribs with Grilled Scallion & Mint Salad

Total Time:
1 hr 15 min
Prep:
30 min
Inactive:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup low sodium soy sauce
  • 6 cloves garlic, finely chopped
  • 3 tablespoons finely grated fresh ginger
  • 2 1/2 pounds boneless, short ribs
  • Salt and freshly ground black pepper
  • 1 bunch green onions, ends trimmed
  • Peanut oil
  • 1/4 cup rice vinegar
  • 1 teaspoon honey
  • 2 teaspoons sesame oil
  • 2 tablespoon extra-virgin olive oil
  • 1 bunch fresh mint leaves, mizuna or watercress
Directions

Whisk together soy, oil, garlic and 2 tablespoons of the ginger in a baking dish. Add the ribs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Heat grill to high. Season ribs with salt and pepper and grill about 3 to 4 minutes per side, until tender. Brush the onions with oil, season with salt and pepper and grill for 2 to 3 minutes on each side, until tender.

Whisk together the vinegar, remaining tablespoon of ginger, honey, sesame oil and olive oil in a large bowl and season with salt and pepper. Coarsely chop the green onions and add to the bowl. Add mint leaves, mizuna and or watercress and toss to coat.


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    This recipe is featured in:

    Great Grilled Mains