Summer Steak Salad With Ginger Lime Dressing Recipe Epicuriouscom

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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.

STEAK WITH WATERCRESS SALAD AND CHILE-LIME DRESSING



Steak with Watercress Salad and Chile-Lime Dressing image

The ribeye steak in this recipe is tossed in a Southeast Asian-inspired Chinese-mustard-and-fish-sauce marinade before cooking.

Provided by Bryant Ng

Yield 4 servings

Number Of Ingredients 14

2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman's)
2 teaspoons fish sauce
1 teaspoon demerara or light brown sugar, divided
Kosher salt, freshly ground pepper
1-1 1/2 pounds boneless rib eye
1 red Thai chile, very thinly sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil, plus more for drizzling
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 bunch watercress, tough stems trimmed (about 6 cups)
2 Persian cucumbers, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, lightly crushed

Steps:

  • Whisk mustard powder, fish sauce, 1/2 tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.
  • Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining 1/2 tsp. demerara sugar in a large bowl; set vinaigrette aside.
  • Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7-10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.
  • Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.
  • Slice steak and serve with salad.

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.

LIME AND GINGER DRESSING



Lime and Ginger Dressing image

Categories     Condiment/Spread     Ginger     No-Cook     Low Fat     Quick & Easy     Salad Dressing     Lime     Summer     Bon Appétit

Yield Makes about 1/2 cup

Number Of Ingredients 7

2 1/2 tablespoons fresh lime juice
1 1/2 teaspoons minced seeded jalapeño chili
1 teaspoon minced peeled fresh ginger
1 garlic clove, pressed
1/2 teaspoon sugar
3 tablespoons vegetable oil
1 tablespoon oriental sesame oil

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

PEPPER-GRILLED STEAK WITH CHOPPED SUMMER SALAD



Pepper-Grilled Steak with Chopped Summer Salad image

Provided by Jeanne Thiel Kelley

Categories     Beef     Pepper     Vegetable     Fourth of July     Low Cal     Father's Day     Backyard BBQ     Dinner     Lunch     Meat     Steak     Arugula     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

2 large garlic cloves, pressed
1 3/4 teaspoons coarsely ground black pepper
1 1/4 teaspoons coarse kosher salt
1 2-pound 1 1/2-inch-thick top sirloin steak
Nonstick vegetable oil spray
1 cup diced tomatoes
1 cup baby arugula or chopped regular arugula
1/2 cup (generous) diced red onion
1/2 cup crumbled feta cheese
3 tablespoons chopped pitted Kalamata olives
1 1/2 tablespoons extra-virgin olive oil
1 jalapeño chile, seeded, finely chopped (about 4 teaspoons)

Steps:

  • Mix garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour.
  • Spray barbecue grill with nonstick spray. Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.
  • Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve.

THAI BEEF SALAD



Thai Beef Salad image

We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.

Provided by Kathy Brennan

Categories     Salad     Beef     Cucumber     Chile Pepper     Dinner     Small Plates     Kid-Friendly

Yield Serves 4

Number Of Ingredients 11

1 pound (455 g) strip steak (about 1 inch/2.5 cm thick; see Tip), trimmed and at room temperature
Vegetable oil
Salt and pepper
1 large head of butter lettuce, also known as Boston or Bibb, leaves torn into bite-size pieces
1/2 English cucumber, halved lengthwise and sliced
1/2 pint (120 g) cherry tomatoes, halved
1/2 small red onion, halved lengthwise and thinly sliced
Handful of fresh mint leaves, roughly chopped
Large handful of fresh cilantro leaves, roughly chopped
Chile-Lime Sauce
Handful of roasted peanuts, whole or roughly chopped (optional)

Steps:

  • Preheat the broiler, with a rack positioned so that the meat will be 3 to 4 inches (7.5 to 10 cm) from the heat. Line the bottom of a broiler pan with foil for easier clean-up, if you like, then top with the broiler rack. Put the meat on the broiler rack, lightly coat with the oil, and season with salt and pepper. Broil the meat for 5 to 7 minutes per side for medium-rare (err on the side of caution with the time; you can always cook it more). Transfer to a cutting board, sprinkle with salt, and let rest for 5 to 10 minutes.
  • Meanwhile, in a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.*
  • Cut the meat against the grain into very thin slices and add to the bowl. (If the meat is still hot, wait a few minutes until it is warm or it will wilt the lettuce and herbs.) Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together. Top with the peanuts, if you like.
  • Make Ahead
  • Prepare to *, then cover and refrigerate the lettuce mixture and the unsliced meat separately for up to 1 day. The meat can be sliced and added to the salad cold or you can warm it in a 300°F (150°C) oven, if you prefer.
  • Staggered
  • If the salad will be served within 1 hour or so, cover the lettuce mixture and meat separately and leave them on the counter. People can help themselves and then toss their individual portions with the dressing.

SUMMER STEAK SALAD WITH GINGER-LIME DRESSING



Summer Steak Salad with Ginger-Lime Dressing image

Categories     Salad     Beef     Ginger     Leafy Green     Quick & Easy     Lime     Meat     Steak     Summer     Watercress     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 25

Dressing
3 tablespoons fish sauce*
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon minced red jalapeño chile
Salad
2 tablespoons oyster sauce*
1 tablespoon medium-dry Sherry
2 teaspoons tamari soy sauce*
2 garlic cloves, minced
1 teaspoon (packed) brown sugar
1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes
2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths
3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces)
2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large)
1 cup Thai basil leaves, cut into 1/2-inch-wide strips
1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal
12 cherry tomatoes
2 tablespoons vegetable oil
1/2 medium-size red onion, cut into thin wedges
2 shallots, sliced into thin rounds
1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices

Steps:

  • For dressing:
  • Whisk all ingredients in small bowl to blend.
  • For salad:
  • Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
  • Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
  • Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.

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