It's adapted from a recipe in the book Steaklover's Companion, by Frederick Simon. You don't have to use Kobe beef for this — any old filet mignon will do. The crunchy bits of chile, red pepper, green onion and beansprouts coupled with the tangy sesame-ginger dressing and the unctuousness of the steak make for a superlative dining experience.
Pacific Rim Kobe Steak Salad with Sesame-Ginger Dressing (Serves 4)
For the Marinade:
2tsp. sesame oil
1tsp. soy sauce
2 garlic cloves, chopped fine
1 tsp. Chinese plum sauce
1 small serrano chile, seeded, chopped extremely fine ( I used a Jalapeño because I couldn't find Serrano)
For the Steaks:
Either use the leftovers from last night's rare filet mignon or grill yourself some new ones. Slice the steak into very thin strips.
For the Sesame-Ginger Dressing:
1/2 C rice vinegar
1/4 C grated ginger
1/4 C sesame oil
2 T soy sauce (usukuchi is best if you can find it)
1 garlic clove, chopped fine
Mix well in a bowl and let flavors merge for 30 minutes
For the Salad:
2 heads Boston lettuce, leaves washed and separated, only the best inner leaves reserved for the salad
1 red onion, julienned
1 red bell pepper (capsicum for you Brits) julienned
1 cup bean sprouts, cleaned up and sorted for only the best
2 scallions (green onions), white part only, sliced on a diagonal
Marinate the sliced steak in the marinade and cover for at least 30 minutes at room temperature.
Combine all the salad ingredients except the steak and shake with as much of the dressing as you like, but be generous.
Pile salad on an attractive serving vessel and drape steak slices on top. Drizzle with remaining marinade. Serve.
That salad is definately something I'm going to try, it looks and sounds great.
ReplyDeleteI started off looking skeptically as to how it was going to work, but the moment I tasted the marinade, all my doubts disappeared. The marinade in itself is worth an award! This would work with chicken, seafood or pretty much anything else. I was truly amazed at how well it turned out.
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