Best Sesame Ginger Steak Salad Recipes

SESAME-GINGER STEAK SALAD

Sesame-Ginger Steak Salad image

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

Ingredients

1 beef top sirloin steak (1 pound)
1/2 cup sesame ginger vinaigrette, divided
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 package (10 ounces) hearts of romaine salad mix
4 radishes, thinly sliced
3 green onions, thinly sliced
1 cup sliced English cucumber
1 cup fresh snow or sugar snap peas
1 cup grape tomatoes
1/4 cup minced fresh cilantro

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

Ginger-Sesame Soba Noodle Salad with Seared Wagyu Steak image

Categories Beef Dinner Lunch

Number Of Ingredients 17

Ingredients

1 Double 8 Cattle Company Miyazakigyu Wagyu Picanha Steak
2 tablespoons Grapeseed Oil
2 teaspoons Sesame Oil
1 package Soba Noodles (cooked per package instructions)
1 Large Carrot (julienned)
1 bunch Green Onions (cut on a bias into 1 inch pieces)
6 Red Radishes (sliced thin)
3 Baby Bok Choy (cut in half lengthwise)
1 Kosher Salt & Freshly Ground Black Pepper (to season)
1/2 cup Soy Sauce
1/4 cup Lime Juice (can use same lime for juice and zest)
1 tablespoon Lime Zest
2 tablespoons Fish Sauce
1 tablespoon Sesame Oil
1 teaspoon Chile Oil
2 teaspoons Ginger Root (minced finely)
1 tablespoon Palm Sugar (grated)

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!