Seared Asian Steak on Salad with Ginger Dressing

This meal is delicious, quick and easy to make--though I agree with Nick: not the most filling. It makes a better lunch than dinner. The dressing is beautiful--spicy but not overwhelming. It tastes fresh and light. My mushrooms were crisp but cold by the time my meat was done; maybe it would be better cooked simultaneously with the meat in another pan. The only thing I would change if I made this again would be to follow the directions and sear the steak before cutting it. I purchased pre-sliced steak and it was too well-done for my taste. The sesame-seeds add texture and flavor--I just had trouble keeping them on the steak as many fell off during the searing stage. Paired with Late Harvest Riesling-- a satisfying lunch.

Ingredients:

2 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

4 1/2 teaspoons vegetable oil, divided

1 tablespoon minced peeled fresh ginger

1/2 teaspoon Asian chili-garlic sauce

1/8 teaspoon plus 2 teaspoons Asian sesame oil, divided

1/4 cup chopped fresh cilantro

2 12-ounce rib-eye steaks

2 tablespoons toasted sesame seeds

8 ounces crimini (baby bella) mushrooms, sliced

8 cups mixed greens

Preparation:

Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.

Rub 1/4 teaspoon sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. 

Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. 

Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. 

Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.

Courtesy of Epicurious.com

Seared Asian Steak and Mushrooms

"You brits have chips (fries) with everything" Sam's response on my regret at not having made chips with this otherwise, beautiful meal. Quite rightly, she pointed out that we British try and work chips into any food context. Out for Curry or Cantonese? It's not uncommon for us to request the safe bet that is chips.
This meal was beautiful and I made it in a slightly different format to Sam. I served it with the steaks, green beans and mushrooms all marinated in the oils, rather than to use it as a dressing on the salad. It was well received by everyone but it really lacked quantity the way it prepared it. (It could have done with chips :).
Sam will include the recipé and process. I would give it 7/10. The flavour is beautiful if you are big fan of sesame seed flavour you will adore it and it doesn't take away from the flavour of the steak.

Enjoy if you make it, but dont forget to bulk it up with sides or you will inevitably eat a bowl of cereal later on.... (my night time staple).

I Had it with a beautiful Shiraz from Wolfblass