Summer Steak Salad With Ginger Lime Dressing Recipe Epicuriouscom

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SKIRT STEAK WITH SPICY COCONUT DRESSING



Skirt Steak with Spicy Coconut Dressing image

This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.

Provided by Carla Lalli Music

Categories     Dinner     Steak     Salad     Chile Pepper     Ginger     Coconut     Lime Juice     Avocado     Lettuce     Cilantro     Beef     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Kid-Friendly     Small Plates     Quick & Easy     Quick and Healthy

Yield 2 servings

Number Of Ingredients 12

1/2 red jalapeno, Fresno or serrano chile, finely grated
1 garlic clove, finely grated
1-inch piece fresh ginger, peeled and finely grated
4 tablespoons coconut cream from 1 small can unsweetened full-fat coconut milk
1/4 cup fresh lime juice, plus wedges for serving
Kosher salt
2 tablespoons unsweetened shredded coconut
1 pound skirt steak, cut into two or three pieces
2 tablespoons extra-virgin olive oil
1/2 head iceberg lettuce, leaves torn into palm-size pieces
Handful of cilantro leaves and tender stems, torn
1 avocado, cut into 1/2-inch pieces

Steps:

  • In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad.
  • Season steak on both sides with salt.
  • Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2-3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5-10 minutes before cutting against the grain into 1/4-inch slices.
  • Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.

STEAK SALAD



Steak Salad image

The beauty of a dish like this is that you get just enough meat to feel satisfied that you've had a substantial meal, but you've actually consumed a much greater proportion of healthy greens than of red meat. Plus, it can serve four people on the budget of one steak.

Yield 4 main-course servings

Number Of Ingredients 10

1/2 head of romaine lettuce, cut into bite-size pieces
2 large heads of Belgian endive, thinly sliced crosswise (about 3 cups)
3 cups fresh baby arugula
12 cherry tomatoes, halved
1/2 red onion, thinly sliced into rings
4 ounces Gorgonzola cheese, coarsely crumbled
Red Wine Vinaigrette (page 184)
About 1/4 teaspoon salt
About 1/4 teaspoon freshly ground black pepper
1 pound leftover steak (such as New York, rib eye, or filet mignon), cut crosswise into thin slices

Steps:

  • In a large bowl, toss the lettuce, endive, arugula, tomatoes, and onion to combine. Add half of the cheese and toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper to taste. Divide the salad equally among 4 plates and top with the steak slices. Drizzle more vinaigrette over the steak slices and sprinkle with the remaining cheese. Serve immediately.

GINGER GARLIC STEAK AND NOODLE SALAD



Ginger Garlic Steak and Noodle Salad image

One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!

Provided by Katie Lee Biegel

Categories     main-dish

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 30

1/4 cup avocado or vegetable oil
1/4 cup low-sodium soy sauce
1/4 cup dark brown sugar
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon toasted sesame oil
1 pound skirt steak
Kosher salt and freshly ground black pepper
1 lime
4 ounces udon noodles (see Cook's Note)
1/2 cup avocado oil or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
1 teaspoon kosher salt
Juice of 1 1/2 limes
2 cups finely shredded napa cabbage
1 bunch Tuscan kale, stemmed and finely shredded
1 cup carrot ribbons
1 cup whole fresh cilantro leaves
1/2 cup whole fresh mint leaves
4 scallions, thinly sliced
1 Fresno or jalapeño chile, sliced into thin rings
1 cup thinly sliced mango
1/2 cup chopped roasted, salted peanuts
Lime wedges, for serving

Steps:

  • For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
  • Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
  • For the salad: Cook the udon noodles according to the package instructions.
  • In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
  • In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
  • Divide the salad and steak among plates. Serve with lime wedges.

SOBA NOODLE AND STEAK SALAD WITH GINGER-LIME DRESSING



Soba Noodle and Steak Salad With Ginger-Lime Dressing image

Soba, which are buckwheat noodles common in Japanese cooking, work well for a weeknight meal: They take just a few minutes to cook and can be served warm or at room temperature (which means they make great leftovers). Hanger steak is quickly seared in a drizzle of oil, and once done, the bok choy is cooked in the residual fat left behind, leaving you with one less pan to wash. This flexible dish also works well with seared or grilled shrimp or chicken. Shredded cabbage or tender broccolini could also be swapped in for the bok choy. Soft herbs like basil or cilantro would also be nice. The only thing you need to round out this meal is wine, preferably chilled and pink.

Provided by Colu Henry

Categories     dinner, for two, lunch, weekday, meat, noodles, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 ounces soba noodles
1/4 cup soy sauce
1/4 cup lime juice (from 2 limes)
2 teaspoons finely grated fresh ginger
1 teaspoon sesame oil
1/2 teaspoon light brown sugar
1 pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1 tablespoon canola or grapeseed oil, plus more as needed
8 ounces baby bok choy, halved lengthwise if large
1 cup julienned or thinly sliced carrots
3 to 4 radishes, thinly sliced (optional)
1/2 cup thinly sliced scallions (2 or 3 scallions)
1/4 cup fresh mint, torn
Flaky salt, for serving (optional)

Steps:

  • Cook soba noodles according to package instructions. Rinse under cold water, drain well and set aside. Meanwhile, in a medium bowl, whisk together the soy sauce, lime juice, ginger, sesame oil and brown sugar; set aside.
  • Season the steak well with salt and pepper. Heat a large cast-iron pan over medium-high until very hot, 2 to 3 minutes. Add the canola oil and when it shimmers, add the steak and cook, undisturbed, until it begins to get crisp and golden on the outside, 3 to 4 minutes. (If you are using skirt steak, you may need to cut it into 2 or 3 pieces to fit in the pan, then cook for 2 to 3 minutes.) Flip and finish cooking, about 3 minutes more for medium-rare. Set aside and allow the steak to rest while you prepare the rest of the salad.
  • Turn heat to medium and add the bok choy. Season with salt and pepper and cook, stirring frequently, until it begins to brown and char in spots, 2 to 3 minutes, adding another teaspoon or so of oil if needed to help if the pan is too dry. Remove from the heat.
  • In a large bowl, toss the soba noodles, carrots, radishes (if using) and half the scallions. Drizzle with the ginger-lime dressing to taste and divide among plates or in serving bowls. Thinly slice the steaks against the grain and top each portion with some of the steak and the bok choy. Scatter the remaining scallions and the mint over top and season with flaky salt, if desired. Serve with any leftover dressing in a small bowl to be passed at the table.

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