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Asian Beef Salad

by Tom Fleming
 

Listen to the Podcast

Serves 4 to 6

Beef:

3 lb. cleaned outer skirt steak

1/2 oz. toasted sesame oil

Zest of 2 limes

2 TBSP fresh cilantro

Salt and pepper to taste

Salad:

14 oz. spring mix

1 head fresh watercress

1/4 head green cabbage, julienned

1 large carrot, washed, peeled, julienned

1 cup snow peas, washed and julienned

6 small red radishes, sliced thinly

1/2 cup toasted sliced almonds

Wedges of 2 oranges

Vinaigrette:

1/4 cup lime juice

1/4 cup rice wine vinegar

1/2 cup toasted sesame oil

1/2 cup olive oil

1 tsp. Dijon mustard

1 TBSP fresh grated ginger

1/2 tsp. red chili flake

1 small shallot minced

1 clove fresh garlic

Salt and pepper to taste

Meat:

Place skirt steak on a plate and marinate with lime zest, sesame oil and fresh cilantro for 30 minutes. Pre-heat grill on high for 15 minutes.

While meat is marinating, work on vinaigrette and salad. When vinaigrette and salad are complete, season steak with salt and pepper. Cook on grill over high heat for 3-4 minutes per side. Remove from grill when steak has reached medium rare. Allow to rest for 5 minutes before slicing.

Salad:

Place spring mix and water cress in large kitchen bowl. Add julienned cabbage and snow peas. Add julienned carrots and radishes and reserve in refrigerator. Remove outer rind of oranges and cut into very small wedges and reserve.

Toast almonds until golden brown and reserve at room temperature.

When beef has cooked, add 1 oz of vinaigrette to salad mixture and toss. Add more if salad is too dry.

Vinaigrette:

Place lime juice and rice wine vinegar in food processor. Add a pinch of salt and pepper. Add shallot, garlic and fresh ginger. Add red chili flake and mustard – pulse mixture until smooth. Combine oils and slowly add to vinegar mixture while processor is on. Taste and re-season with salt and pepper if necessary.

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