Sunday, January 18, 2009

asian-inspired beef salad

all this snow is helping me finally begin to post some of the new year's recipes.  

this is a very unprofessional photo of the salad, which was, despite its appearance, quite delicious. 

my inspiration for this salad was one that i had at a restaurant in my neighborhood.  i know i'm biased, but i liked the one i made even more....

bibb lettuce
fresh mint
1 green apple
1/2 small red onion

tear medium-sized leaves of bibb to desired salad amount.  slice small handful mint.  finely slice green apple and onion.  mix ingredients well.  top with dressing and beef.

salad dressing
1/4 cup rice wine vinegar
1/8 teaspoon sesame oil
1 teaspoon fresh ginger - finely chopped
1 teaspoon (approx) fresh mint - finely chopped
1 teaspoon (approx) fresh cilantro - finely chopped
salt and pepper to taste
olive oil to taste

whisk together all ingredients except olive oil.  slowly whisk in olive oil to mixture until dressing meets desired consistency.  i don't like oily salads, so i don't add more than 1/4 cup or so of olive oil.  

also, i dislike overdressed salads, so when making this salad for two, i probably used less than half of what the above dressing yielded.  but, it makes for lovely leftover dressing or marinade.

1 lb. flank steak
2 tablespoons cup rice wine vinegar
2 tablespoons olive oil
dash sesame oil (not too much, its strong)
1 tablespoon soy sauce
1 teaspoon fresh ginger - finely chopped
2 cloves garlic - finely chopped
small handful mint - finely chopped
small handful cilantro - finely chopped
salt and pepper to taste

whisk together vinegar, oils, and ginger soy sauce.  add ginger, garlic, mint and cilantro.  mix well and pour over steak.  marinate 4 hours to overnight.  remove beef from refrigeration at least 30 minutes prior to cooking.  sear to desired temperature (as the picture suggests, i prefer rare to medium rare).  let rest before slicing.  top the salad the with sliced beef. 


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