Pacific Rim Beef Salad with Sesame-Ginger Dressing

157

Recipe categories: Salads | Lighter Options

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1 hr
Marinade Time
45 min
Prep Time
15 min
Cook Time
4
Servings
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Nutrition

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This Asian-inspired salad uses Omaha Steaks Strip Sirloin Steaks. Marinate steaks in a made-from-scratch sauce made with soy sauce and Chinese plum sauce; slice and serve on a fresh lettuce and vegetable salad. Toss with sesame-ginger dressing for the final touch to this healthy and delicious dish.

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Ingredients

Marinade:

2 teaspoons sesame oil
1 teaspoon soy sauce
2 garlic cloves, minced
1 teaspoon freshly cracked black pepper
1 teaspoon Chinese plum sauce
1 small Serrano chile, seeded and minced, or 1/4 teaspoon cayenne chile powder

Steaks:

2 Omaha Steaks Boneless Strip Sirloin Steaks, about 10 ounces each

Sesame-Ginger Dressing:

1/2 cup unseasoned rice vinegar
1/3 cup julienned pickled ginger
1/4 cup sesame oil
1 tablespoon soy sauce
1 garlic clove, minced

Salad:

1 small head Bibb, Butter or Mizuna lettuce, leaves separated
1 bunch watercress, stemmed
1 red onion, julienned
1 red bell pepper, seeded and julienned
1 cup bean sprouts
2 scallions, sliced on a diagonal
1 cucumber, peeled, seeded and sliced on a diagonal
1 tablespoon sesame seeds, for garnish

Preparation

Thoroughly combine all the marinade ingredients in a large dish.
Turn the steaks in the marinade and cover the dish with plastic wrap.
Marinate at room temperature for at least 1 hour, turning the steaks once.
Or, alternatively, refrigerate overnight (in which case, bring to room temperature before sautéing).
To prepare the dressing, whisk together all the ingredients in a mixing bowl until emulsified. Set aside.
Remove the steaks from the marinade and pat dry.
Heat a dry, heavy sauté pan or skillet and sear the steaks over medium-high heat for about 4 minutes per side, until just medium-rare.
Remove the steaks from the pan and let rest.
Toss all the salad ingredients together with the dressing in a large mixing bowl.
Toast the sesame seeds in a dry skillet over medium-high heat for 45 seconds to 1 minute, tossing continuously, until golden brown and shiny.
To serve, cut the steaks into thin slices. Place a mound of tossed salad in the center of each serving plate and top with the steaks slices. Sprinkle the toasted sesame seeds on top and serve.