**Southeast Asian Steak Salad: A Flavorful Fusion of Freshness and Spice**
Embark on a culinary journey to Southeast Asia with this tantalizing steak salad that blends the vibrant flavors of the region. Marinated in a delectable blend of soy sauce, oyster sauce, garlic, and ginger, the tender steak is grilled to perfection, delivering a smoky and savory essence. Nestled atop a bed of crisp greens, the steak is complemented by a refreshing medley of vegetables, including crunchy cucumbers, juicy tomatoes, and aromatic red onions. A drizzle of zesty Southeast Asian dressing, prepared with lime juice, fish sauce, and a hint of sweetness, elevates the salad with a harmonious balance of tang and spice. This tantalizing dish is a symphony of textures and flavors, offering a delightful interplay of savory, tangy, and refreshing notes. Indulge in the Southeast Asian steak salad and let your taste buds travel to a world of culinary wonders.
WARM ASIAN STEAK SALAD
I buy ready to use mesclun, a nice mix of young greens. A nice summer salad for lunch or a light supper. from Heart Healthy Cooking by Becel
Provided by Derf2440
Categories One Dish Meal
Time 58m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Whisk together all dressing ingredients.
- Pour 1/4 cup of dressing over steak in a shallow non metallic dish, turning to coat.
- Cover and marinate in refrigerator for 2 hours or overnight.
- Reserve remaining dressing.
- Grill steak 3 to 4 minutes per side for medium (if steak is about 1 inch thick).
- Let steak rest for a few minutes before carving.
- Slice thinly on the diagonal.
- In a serving dish,toss reserved dressing with salad greens, asparagus,red pepper,cucumber, green onions and coriander, if using.
- Arrange steak over salad, garnish with toasted sesame seeds and serve immediately.
SOUTHEAST ASIAN STEAK SALAD
Steps:
- Tear romaine into pieces into a bowl. Halve cucumber lengthwise and seed. Thinly slice cucumber crosswise and add to romaine. Chill romaine mixture, covered. Mince shallot, jalapeño, and garlic (wear rubber gloves when handling jalapeño) and in a large bowl stir together with lime juice, soy sauce, 1 tablespoon oil, fish sauce, and sugar until sugar is dissolved.
- Pat steak dry and season with salt. In an 8- to 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté steak 4 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 5 minutes.
- While steak is standing, stack mint leaves and thinly slice. Toss mint with romaine mixture and all but about 2 tablespoons dressing until combined well. Divide salad between 2 plates and slice steak. Toss steak with remaining dressing and arrange on salads.
STEAK SALAD WITH FISH SAUCE AND MINT
This salad, with Southeast Asian flair, takes mere minutes to make, even with cooking the beef. Its base is mesclun and a handful of flavorful, mild herbs, like parsley or mint. Because steak doesn't need any seasoning, cooking it takes only 10 minutes. You could substitute chicken, pork or shrimp. The vinaigrette that accompanies this salad is light but assertive, based not on olive oil but on a neutral-flavored oil like canola. I use relatively little oil, as its job is only to help the remaining dressing ingredients coat the greens. To this I add rice vinegar or lime juice, both of which are high in flavor but low in acidity. The vinaigrette is rounded off with mustard, shallots, and nam pla (Thai fish sauce) or soy sauce.
Provided by Mark Bittman
Categories easy, quick, weekday, times classics, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees. Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and transfer to oven. Roast about 4 minutes a side for medium rare.)
- Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together, taste, and adjust seasoning.
- Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress with vinaigrette, and serve.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 538 milligrams, Sugar 2 grams, TransFat 0 grams
SOUTHEAST ASIAN STEAK SALAD
Make and share this Southeast Asian Steak Salad recipe from Food.com.
Provided by gailanng
Categories Meat
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine Marinade ingredients in small bowl. Cover and refrigerate 1/2 cup for sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile, prepare noodles according to package directions; drain well.
- Carve steaks into slices. Divide noodles among 4 large shallow bowls; top with equal amounts of lettuce, bean sprouts, carrots, green onions, cilantro and mint. Drizzle with reserved marinade. Arrange beef on top. Garnish with lime slices and cilantro or mint sprigs, if desired.
- Alternative Cooking Methods:
- For charcoal, grill, uncovered, 10 to 12 minutes (for gas, grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Nutrition Facts : Calories 548.8, Fat 39, SaturatedFat 12.1, Cholesterol 77.2, Sodium 1475.1, Carbohydrate 27.1, Fiber 3, Sugar 21.6, Protein 24.1
GRILLED STEAK SALAD WITH ASIAN DRESSING
BBQ steak salad with a sesame-rice vinegar dressing.
Provided by Joanne Zalapski Samchyk
Categories Salad Green Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 17
Steps:
- Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
- Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 704.3 calories, Carbohydrate 38.9 g, Cholesterol 60.7 mg, Fat 52.6 g, Fiber 12.2 g, Protein 26 g, SaturatedFat 11.6 g, Sodium 1000.5 mg, Sugar 19.6 g
Tips:
- Choose the right cut of steak: For this recipe, flank steak, skirt steak, or sirloin steak are all good choices. These cuts are all relatively thin and cook quickly, making them ideal for a salad.
- Marinate the steak: Marinating the steak helps to tenderize it and infuse it with flavor. For this recipe, a simple marinade made with soy sauce, garlic, ginger, and brown sugar is used.
- Cook the steak to your desired doneness: The steak can be cooked to your desired doneness, but it is best to cook it to medium-rare or medium so that it remains tender and juicy.
- Slice the steak against the grain: When slicing the steak, be sure to slice it against the grain. This helps to make the steak more tender.
- Assemble the salad: The salad can be assembled with your favorite greens, vegetables, and herbs. For this recipe, a mix of romaine lettuce, cherry tomatoes, cucumber, and cilantro is used.
- Drizzle with dressing: The salad is dressed with a simple dressing made with fish sauce, lime juice, garlic, and sugar. The dressing is light and refreshing, and it helps to bring all of the flavors of the salad together.
Conclusion:
This Southeast Asian steak salad is a delicious and healthy meal that is perfect for a summer lunch or dinner. The steak is tender and flavorful, and the salad is light and refreshing. The dressing is the perfect finishing touch, and it adds a delicious umami flavor to the salad. This salad is sure to be a hit with your family and friends.
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