Sunday, November 7, 2010

Seared Steak and Mushrooms on Mixed Greens with Asian Ginger Dressing

We really enjoyed this salad.  We got great quality (expensive) ribeye steaks from Whole Foods.  They were amazing.  And I used Alton Brown's method for cooking them.  They came out perfect.  

This asian ginger dressing is also delicious.  It is very strong, so dress the salads lightly.  And I like having the mushrooms on the salad (as long as they are cooked!)  

Sorry vegetarians for showing red meat in all its glory.  (If you are going to cheat, go for the steak!  :)

Seared Steak and Mushrooms on Mixed Greens with Asian Ginger Dressing
adapted from Bon Appétit and Alton Brown

2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 teaspoons vegetable oil, plus extra for steak and mushrooms
1 tablespoon grated peeled fresh ginger
1 garlic clove, grated
Sriracha, to taste
1/8 teaspoon sesame oil
1/4 cup chopped fresh cilantro
8 ounces crimini (baby bella) mushrooms, sliced
2 12-ounce rib-eye steaks
1 tablespoon toasted sesame seeds
8 cups mixed greens
salt and pepper

*Rib-eye steak is also known as Delmonico steak, Spencer steak, or New York strip. It's sometimes called a boneless rib eye, because the steak is a sliced prime rib with the bone removed.

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

Mix soy sauce, rice vinegar, vegetable oil, grated ginger, grated garlic, Sriracha, and sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside. Heat 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.

When oven reaches temperature, remove pan and place on range over medium heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steaks in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time
is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 3-5 minutes.

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.

(Servings: 4, Prep time: 30 min., Cook time: 30 min., Difficulty: Easy)

foodforscot Ratings:

Shanon (taste):  7/10
Scot (taste):  7/10
Effort:  2/10
Dishwashing Effort:  2/5

1 comment:

  1. It is always great when you buy expensive cuts of meat...and the end result is spectacular! This salad looks delicious. I have just started to eat meat again, and I was drooling! Thanks for sharing, sweet friend! I hope your week is full of joy.