Asian Steak Salad
I learned this outrageous recipe from Chris Hollis at a cooking class. It's great warm, but it's also nice at room temperature for a Shabbos lunch. Don't reheat the steak; just bring it to room temperature. This substantial salad can serve as a main dish or appetizer. Skirt steak is salty, so you must soak it in water for a few hours or overnight before slicing it. Be sure to use low-sodium soy sauce.
•3 TSBP minced fresh ginger
•3 garlic cloves, minced
•¼ cup low-sodium soy sauce
•¼ cup olive oil
•1/8 cup sesame oil
•1/8 cup balsamic vinegar
•2 TBSP Dijon mustard
•3-4 TBSP peanut or olive oil
•1 ½ pounds skirt steak, soaked, cut into 1/2-inch thick slices against the grain, and visible fat trimmed
•½ red onion, thinly sliced
•½ yellow pepper, thinly sliced
•½ red bell pepper, thinly sliced
•1 tsp sesame seeds
In a non-stick skillet, place a drop of olive oil. Brown the ginger and garlic over medium heat, making sure not to burn.
In a blender or food processor fitted with a metal blade, combine the soy sauce olive oil, sesame oil, vinegar, and mustard. Add the ginger and garlic. Pulse 2-3 times. Set aside.
In a large skillet, heat the peanut oil. Add the steak; it should sizzle when it hits the skillet or your oil is not hot enough. Cook steak about 6 minutes or until medium doneness. Remove the steak from the skillet and set aside.
Add the red onion, yellow pepper, and red pepper to the skillet. Cook about 5-6 minutes or until vegetables are nearly done; add 2-3 tablespoons or the dressing. Mix and remove from heat.
To serve, lightly dress the greens. Save any extra dressing for another use. Place the greens in the center of the plate. Put the steak and vegetables in the center of the greens. Sprinkle sesame seeds on top.
Yield: 4 servings