SESAME-GINGER STEAK SALAD
This Asian-inspired salad makes a satisfying lunch. Cook the steak the night before, refrigerate, then simply toss with veggies and dressing when the lunch bell rings. -Marla Clark, Moriarty, New Mexico
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Brush steak with 2 tablespoons vinaigrette; sprinkle with salt and pepper. Cook steak in a large skillet coated with cooking spray over medium-high heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing., Divide salad mix among four plates. Top with radishes, onions, cucumber, peas, tomatoes and cilantro. Arrange sliced steak over salads; drizzle with remaining vinaigrette.
Nutrition Facts : Calories 300 calories, Fat 14g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 526mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
GINGER-SESAME SOBA NOODLE SALAD WITH SEARED WAGYU STEAK
Steps:
- PREPARING THE DRESSING: In a small bowl, mix together all of the dressing ingredients (soy sauce, lime juice, lime zest, fish sauce, sesame oil, chile oil, minced ginger root, and grated palm sugar). Reserve. NOTE: The flavor will build over time. Taste the dressing right before applying it to the noodles, and season if necessary.
- PREPARING THE SOBA NOODLES: Cook the soba noodles according to package directions. Drain the noodles, and run them under cold water. Reserve.
- PREPARING THE WAGYU STEAK AND BABY BOK CHOY: Heat a large cast iron skillet on medium-high heat. Add in the grapeseed oil and sesame oil. Season the Miyazakigyu Wagyu picanha with kosher salt and freshly ground black pepper. Once the skillet is slightly smoking, add in the Wagyu steak. Sear for 3 minutes on each side (for medium-rare finish). Once seared, place the seared Wagyu steak on a cutting board. Allow it to rest for 10 minutes. Lower the temperature to medium, and place the baby bok choy cut-side-down in the skillet. Cook until the baby bok choy starts to brown. Then, turn it over, and cook the other side. Reserve.
- PREPARING THE SALAD: Once the Miyazakigyu Wagyu steak has rested, cut it against the grain into thin, bite-size pieces. Mix the cooked soba noodles with the julienned carrot, cut green onions, and radish slices. Pour half of the dressing over the noodles, and mix well.
- FINAL STEPS: Divide the salad between bowls. Place the Miyazakigyu Wagyu steak slices and baby bok choy on top of each salad bowl. Serve the soba noodle and Miyazakigyu Wagyu steak salad with extra dressing on the side. Enjoy!
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