Steak Salad is one of my favorite foods. When the steak is marinated properly it becomes a juicy and filling addition to your salad.
This Asian steak salad recipe really looked like a flavorful twist on an old favorite. I typically like to use a thick juicy piece of meat, like London Broil, for steak salad but this recipe from Kosher by Design called for a thinner skirt steak which cut down on cooking/prep time.
Ingredients: olive oil, garlic, soy sauce, olive oil, sesame oil, balsamic vinegar, Dijon mustard, peanut or olive oil, red onion, skirt steak cut in thin strips,
yellow pepper, red pepper, mixed greens, sesame seeds
Substitutions: I have used peanut oil but have also substituted with olive oil when peanut allergies became an issue
The Process: First I browned the ginger and garlic in olive oil. The soy sauce, olive oil, sesame oil, vinegar and mustard where pulsed in the food processor and then mixed with the ginger and garlic to form the dressing.
I then heated the peanut oil and cooked the steak in it for ten minutes. When it was done I removed it from the skillet with a slatted spatula and set it aside. I placed the red onion and bell peppers in the pan to saute. When they were almost done I added 2-3 tablespoons of dressing cooking and removed it from the heat. The dressing is then added to the green and the peppers and steak are placed on top with a sprinkling of sesame seeds.
The Results: This salad is amazing. It tastes wonderful and is a big hit with company. It is not quite as colorful as the one in the photo unless you under cook the peppers – which tastes the change of the salad and I wouldn’t recommend it.