Saturday, December 10, 2011
Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing
As you know, I try to follow recipes as written the first time I try them, especially when it comes to meat, because I don’t know as much as I’d like to about beef cuts and steak cooking and the like. So when I made this recipe from Bon Appétit, I did as the recipe said and used rib-eye steaks. In retrospect, I don’t think it’s the right cut. Some people might like them, but I feel they contain too much fat and other miscellaneous bits for my taste. While I do think beef steak are a good idea, I recommend that you use whatever kind you want. On the whole, though, this recipe is a keeper; the mushrooms came out perfectly, and the dressing was bright and tasty. It’s also a pretty easy recipe! It serves 4 people as written.
2 Tbsp soy sauce (or wheat-free tamari sauce)
2 Tbsp seasoned rice vinegar
4 ½ tsp vegetable oil, divided
1 Tbsp minced peeled fresh ginger
½ tsp Asian chili-garlic sauce (or equivalent; I think I used some sriracha and garlic salt)
1/8 tsp plus 2 tsp sesame oil, divided
¼ cup chopped fresh cilantro
2 12-oz steaks (don’t feel limited to rib-eye)
2 Tbsp toasted sesame seeds
8 oz crimini (baby bella) mushrooms, quartered
8 cups mixed greens
Mix soy sauce, rice vinegar, 1 ½ tsp vegetable oil, minced ginger, chili-garlic sauce, and 1/8 tsp sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.
Rub ¼ tsp sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere.
Heat 2 tsp vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate.
Add 1 tsp vegetable oil and 1 tsp sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steaks to cutting board and let rest a bit. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.