The night before we leave for Las Vegas, we go for a relatively light meal; a steak salad with a ginger lime vinaigrette and a baked potato. Big flavour bang and by splitting a ribeye, we saved a bit of money too. The tomato is a newish breed that we discovered at our favourite produce stand, something Russo. It actually has a little flavour and a beautiful texture! Here is the recipe for the vinaigrette, which we also used as a marinade as well for the steak. This is my favourite dressing and we keep a jar of it in the fridge at all times.
Ginger Soy Vinaigrette I shallot minced 1/2 tsp finely grated fresh ginger black pepper 1/3 cup soy sauce 1/3 cup olive oil 1/3 cup fresh squeezed lime juice.