Marinated Short Ribs with Grilled Scallion and Mint Salad
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
Instructions:
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.
