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Asian Beef Salad

by Tom Fleming
 

Listen to the Podcast

SERVES 4

INGREDIENTS:

1 piece 16 oz New York Strip Steak

4 oz Fresh spring mix

2 Heads Fresh Watercress

½ Medium Carrot (shredded)

¼ cup Julienne Cucumber

1/8 cup Toasted Sliced Almonds

Vinaigrette

1/8 cup Extra Virgin Olive Oil

1/8 cup Toasted Sesame Oil

1/8 cup Rice Wine Vinegar

1 tblp. Fresh Grated Ginger

1 Medium Shallot (Minced)

2 Cloves Garlic (Minced)

1 tsp Red Chili flake

½  tblp Creamy Peanut Butter (optional)

1 tblp. Fresh Cilantro

1 tblp. Fresh Mint

Zest and Juice of one lime

Salt and Pepper to taste

METHOD:

In food processor combine rice wine vinegar, ginger, garlic, shallot, red chili flake

Puree until very smooth

Add peanut butter and lime juice and zest, pulse to combine

With food processor running, slowly add oils to mixture

Add cilantro and mint, and quickly pulse

Season to taste with salt and pepper

Allow to marinate for 30 minutes prior to using

In large bowl combine spring mix, cilantro, carrots and cucumber and reserve in refrigerator

Pre-heat grill for 20 minutes

Season steak with salt and pepper

Grill steak on both sides until medium rare in temperature

While steak is resting on cutting board, toss salad with vinaigrette and arrange on 4 plates and garnish with toasted almonds

Slice steak and evenly divide onto plates

Drizzle steak with tablespoon of vinaigrette.

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