Marinated Short Ribs with Grilled Scallion and Mint Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1278
- Total Fat
- 117
- Saturated Fat
- 47
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 45
- Cholesterol
- 215
- Sodium
- 1295
- Total: 1 hr 15 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 15 min
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.