I came across a variation of this recipe in Bon Appetit magazine about a year ago, and have tweaked it over the months to suit my plant-based diet and my family’s love of steak. I am not a big meat lover but my boys are, so I wanted to find a healthy, different way to serve them beef and get their greens too. Not to mention it takes no more than 30 minutes to make from start to finish.
Seared Asian Steak on Mixed Greens with Ginger Dressing
2 tablespoons soy sauce (I use low sodium Tamari)
2 tablespoons seasoned rice vinegar
1 teaspoon minced peeled ginger (you can use 1/4 to 1/2 tsp of
ginger powder in a pinch)
1/2 teaspoon Asian chili garlic sauce
(this is my favorite brand, which you can
find in the International food aisle at your grocery store)
1/4 cup chopped fresh cilantro
3-4 spring onions, chopped
Two 12 ounce rib eye steaks
4-6 cups mixed greens (I use arugula, but in this photo
I roasted Bok Choy in the oven which was amazing)
Mix soy sauce, rice vinegar, minced garlic, chili garlic sauce, cilantro and spring onions in a small bowl, set aside.
Prepare the steaks: Pat dry and season with salt and pepper. Place in a cast iron skillet and sear both sides until dark brown and cooked through – approx. 10 minutes each side.
Remove steak from from skillet and let it rest. Keeping the heat on high, add the soy sauce mixture and scrape up all the bits from the bottom of the pan. Cook for about a minute.
Slice steak against the grain. Add the mixed greens to a plate and top with the sliced steak. Season generously with the dressing.
You can also replace the steak with veggies. The dressing pairs well with just about any combination.