Grilled Asian Steak Salad

Grilled Asian Steak Salad

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by Charlotte Today

WCNC.com

Posted on April 3, 2013 at 12:09 PM

Updated Wednesday, Apr 3 at 12:22 PM

Hand-cut Asian Steak Salad with Mango 
Serves 4

    3/4  pound       USDA Choice, Beef tenderloin (1 inch thick)
    1  teaspoon      grated lime zest
    3  tablespoons   fresh lime juice
    1  tablespoon    honey
    1  tablespoon    chopped pickled ginger
    2  teaspoons     low-sodium soy sauce
    3  tablespoons   canola oil
    Pinch               Crushed red pepper
    10 oz.              Mixed greens (such as Mesclun Mix)
    1                    mango, cut into thin strips
    1                    red bell pepper, thinly sliced
    1/2  cup          fresh basil leaves, sliced
    2                    green onions, thinly sliced (divided)
    1  teaspoon      toasted sesame seeds

·         kosher salt and black pepper
 
Directions
1. Heat a large grill pan over high heat. Season the steak with ½ teaspoon each salt and black pepper. Brush with canola oil. Cook 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
2. Meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, crushed red pepper and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and ½ green onion and toss to combine. Serve salad on a chilled plate topped with thinly sliced steak, sesame seeds, and remaining green onion. Drizzle any remaining dressing over sliced steak.

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