Asian Steak Salad

steak salad veggies

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

steak salad dressingThe 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.

steak salad veggies cooking

 

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.

steak salad veggies cooked

 

 

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Chocolate Pecan Pie

The first time I tried this recipe from Kosher by Design I was a spunky young newlywed preparing Thanksgiving dinner. Pecan Pie is usually too gooey for my taste, with a thin layer of pecans on top of a layer of gelatinous mush. Chocolate however, pair s very nicely with nuts so when I was planning Thanksgiving desserts, this was on obvious one to try. Of course the pressure was on. Remember that dinner I was preparing for? over 50 people were showing up!

Ingredients: margarine, semisweet chocolate morsels, unbaked frozen pie crust, eggs, brown sugar, dark corn syrup, vanilla, pecan halves

Substitutions: I used Earth Balance instead of Margarine

The Process:

First I preheated the oven to 350. Then I started melting margarine over a small flame, adding in half of the chocolate pieces. When everything was well mixed, I removed it from the heat.

To prepare the pie crust I brushed it with a little egg. Then I mixed the sugar, corn syrup, vanilla and eggs into the chocolate mixture. The remaining chocolate pieces were stirred in  and the whole thing went into the pie crust. This bakes for 55 minutes.

The Results:

I love that this recipe doesn’t require a double boiler, a piece of equipment that I have always wanted but never gotten around to buying. I also loved how easy it was – when preparing a 50 person dinner the last thing you need is an hour spent on dessert. My main issue was oven time. 55 minutes is a lot more than a batch of cookies would bake.

The taste however, was excellent. The mixed in chocolate pieces changed the gelatinous mush to something more textured. I’ve tried the recipe many times since and I definitely do not recommend skimping on the corn syrup. Without it the pie is brittle and dry.