Monday, August 5, 2013

Asian Steak Tip Salad


I realize that was way too enthusiastic for Monday morning. I'm sorry for that. I hope it helped brighten your day at least.

I hope it brightens your day like this Asian Steak Tip Salad brightened my day. It's crunchy and salty and just everything a salad should be!

This salad is a total flavor punch, which is so incredible considering it is low carb. And if you're looking to put a fancy dinner on the table in no time at all, then this meal is for you!

I start by marinating my steak tips in a mixture of sesame oil, white vinegar, dijon mustard, canola oil, hoisin sauce, Worcestershire sauce and some salt and pepper. I had some time on my hands and allowed the steak to marinate for a number of hours -- but just about 30 minutes in the fridge should be good!

When it's almost dinner time, heat up a little bit of oil in a searing hot pan. Brown the steak on all sides until desired degree of doneness. Set aside to cool.

Next, we need to gather up our veggies. I really wanted a lot of crunch in this salad because I feel like really crunchy vegetables pair well with the strong sesame, soy, ginger, lime-ness of the dressing (details coming soon).

Romaine lettuce, shredded.

Red and green cabbage, sliced thin. (P.S. need a time saver? Grab some coleslaw mix from the grocery store!)

Cucumber, peeled into ribbons. Why? Because it's pretty and fun to eat!

Sorry for yelling.

Celery, sliced thin.

Layer all your veggies together on a nice, big serving platter and arrange your browned steak tips on top. Garnish with toasted sliced almonds and chopped green onion.

When it comes to the vinaigrette, I must insist that you put down the store bought bottle and gather up the following ingredients (most likely in your pantry):

Minced ginger. Soy sauce. Fresh lime juice. White vinegar. Olive oil.  Salt and pepper. Garlic powder.

Shake it up. Dress up your salad. And totally enjoy!

Here's what you need for Asian Steak Tip Salad (Print Recipe!)

.75 pounds steak tips, cut into bite size pieces
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon sesame oil
1 tablespoon dijon mustard
1 tablespoon hoisin sauce
1/4 cup canola oil
1 teaspoon each salt and pepper
1 head romaine lettuce, shredded
2 cups red and green cabbage or coleslaw mix
1/2 English cucumber, sliced into ribbons using a vegetable peeler
2 stalks celery, sliced thin
green onion and toasted slivered almonds for garnish

For the dressing
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon white vinegar
Juice of 1 lime
1 teaspoon garlic powder
salt and pepper to taste
1/4 cup olive oil

Here's what you do

Combine the steak tips with the next 7 ingredients (through the canola oil). Refrigerate for at least 30 minutes up to 4 hours.

Heat up a little more canola oil in a frying pan over medium heat. Sear the steak tips and brown on all sides until desired degree of doneness. Set aside on a paper towel lined plate to drain and cool.

Meanwhile, prep your vegetables and layer the lettuce, cabbage, cucumber, and celery on a large serving platter.  Top with the steak and sprinkle on the green onions and almonds to garnish.

For the dressing, combined all ingredients in a small mason jar and shake vigorously until combined. Drizzle about 1/4 of the dressing onto the platter. Reserve the remaining dressing for each person to dress their serving to their liking.

Serves 4 for dinner and 6 for lunch -- Gas Stove Girl original recipe

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