Asian grilled beef salad

Asian grilled beef salad

Print
Email
|

by Betty Lee

WCNC.com

Posted on June 13, 2014 at 10:09 AM

Updated Friday, Jun 13 at 12:18 PM

bettyscookingnow@gmail.com

Asian grilled beef salad

Yield 4-6 servings
1 tsp        finely minced or grated fresh garlic
Marinade:
1/2 cup        shiro miso (light or “white” miso)
1/4 cup        mirin (Japanese sweet rice wine)
1/4 cup        sake
1/4 cup        sugar
1/2 tsp        freshly ground pepper
1/2 tsp        five spice powder
1 T        finely minced or grated fresh ginger

1¾ -2 lbs     good grilling steak, e.g. NY strip, hanger steak, tri- tip
1 - 2 T        high smoke-point oil , e.g. peanut or grapeseed oil, to coat grill or cast iron pan or skillet
Dressing:
1/2 cup     reserved half of marinade
1 tsp        lime zest (one lime)
1½ -2 T        lime juice (one lime)
1/4 tsp        Asian sesame oil
1/2 tsp        Sriracha or other hot sauce, to taste
1/4 tsp        freshly ground pepper
Salad:
6 cups        baby arugula and/or mixed organic field greens, washed and well drained
1/2 cup        finely julienned carrots
1 each        jalapeno (or 2 serrano) peppers, halved, seeded and cut crosswise to very thin sliver
3 ½ oz    cellophane mung bean noodles (about 2 small bundles), softened in hot water, drained

1/2 cup        roughly chopped or torn combination of cilantro/basil/mint (reserve 1/4 cup for garnish)
1/2 cup        roughly chopped roasted peanuts
1.    Place minced garlic in a gallon size zip-type plastic bag.  Mix marinade ingredients in a bowl.  Add half to the garlic in the plastic bag.  Reserve and set aside remaining half for the salad dressing.  
2.    Place steak in the plastic bag with the marinade and garlic.  Squeeze out as much air as possible, zip closed and massage marinade around beef to evenly distribute.  Marinate at least one hour, preferably up to 6 hours to overnight, especially for tougher cuts.
3.    Meanwhile, make dressing; Combine the reserved marinade with remaining dressing ingredients.
4.    After steak has been marinated, remove from bag, drain off marinade.  Cook over a lightly oiled hot grill, or cast iron pan or skillet, about 2-3 mins per side for medium rare, 3-4 minutes per side for medium and about 5 minutes per side for well done (more or less time depending on thickness of steaks).  Let rest at least 10- 15 minutes.  Slice into 1/4" slices across the grain (or into smaller bite size pieces if serving in lettuce wrap (see NOTE).
5.    Lightly dress and toss salad to taste (may not need all of dressing).  Place sliced steak on salad and sprinkle reserved cilantro/basil/mint mixture and chopped peanuts on top.

NOTE:  This salad makes a great hors d’oeuvre, served in lettuce cups (leaves of small romaine, butter lettuce, etc).  In this case, cut steak into smaller bite size pieces.
 

Print
Email
|