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Steak Salad Recipe

Name: moonbowls (Healthy Korean Bowls- SOMA)s STEAK SALAD Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 cups mixed salad greens (spring mix, baby spinach, arugula); 12 oz KBBQ ribeye steak (trimmed, about 1/2" thick); 2 each green onions (scallions), thinly sliced; 1 tsp toasted sesame seeds; 1 each lemon wedges; 3 choices your choice of three sides (examples: kimchi, pickled cucumbers, roasted mushrooms, blanched spinach, pickled daikon); 2 tbs soy sauce (or tamari for GF); 1 tbs rice vinegar; 1 tsp sesame oil; 1 tsp brown sugar or honey; 1 clove garlic, minced; 1 tsp freshly ground black pepper; 1 tsp neutral oil for searing (canola, grapeseed); 1 portion Sesame-Ginger Dressing (example); 1 tsp - toasted sesame oil; 1 tbs - soy sauce (or tamari); 1 tbs - rice vinegar; 1 tsp - honey; 0.5 tsp - grated ginger; 1 tsp - neutral oil (optional, to emulsify); 0 to taste coarse kosher salt and freshly ground black pepper; 0 to taste extra sesame seeds

Inspired by moonbowls (Healthy Korean Bowls- SOMA)

Time40m

Serves2

KBBQ ribeye steak, a base of mixed greens, your choice of three sides, green onions, sesame seeds, and a lemon wedge. Served with a dressing of your choice. (GF)

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Ingredients

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Salad & toppings

4 cups mixed salad greens (spring mix, baby spinach, arugula)

12 oz KBBQ ribeye steak (trimmed, about 1/2" thick)

2 each green onions (scallions), thinly sliced

1 tsp toasted sesame seeds

1 each lemon wedges

3 choices your choice of three sides (examples: kimchi, pickled cucumbers, roasted mushrooms, blanched spinach, pickled daikon)

Marinade & seasoning for steak

2 tbs soy sauce (or tamari for GF)

1 tbs Rice vinegar

1 tsp Toasted sesame oil

1 tsp brown sugar or honey

1 clove Garlic, minced

1 tsp freshly ground black pepper

1 tsp neutral oil for searing (canola, grapeseed)

Dressing (serve one of your choice)

1 portion Sesame-Ginger Dressing (example)

1 tsp - toasted sesame oil

1 tbs - soy sauce (or tamari)

1 tbs - rice vinegar

1 tsp - honey

1/2 tsp - grated ginger

1 tsp - neutral oil (optional, to emulsify)

Optional garnishes / finishing

0 to taste coarse kosher salt and freshly ground black pepper

0 to taste extra sesame seeds

Method

Marinade & cook steak

Prepare marinade

Whisk together soy sauce (or tamari), rice vinegar, sesame oil, brown sugar (or honey), minced garlic, and black pepper in a shallow dish. Reserve about 1 tablespoon of marinade to brush on the cooked steak.

Marinate steak

Place the ribeye in the marinade and turn to coat. Marinate for 20–30 minutes at room temperature (or up to 2 hours refrigerated). Remove from fridge 20 minutes before cooking if chilled.

Preheat pan or grill

Heat a cast-iron skillet or grill over medium-high heat until very hot. Add neutral oil and swirl to coat.

Sear steak

Pat the steak dry with paper towels, season lightly with salt and additional pepper. Sear the steak 2–3 minutes per side for medium-rare (adjust time for thickness and desired doneness). During the last 30 seconds brush reserved tablespoon of marinade over steak and flip once more to glaze.

Rest and slice

Transfer steak to a cutting board and let rest 5–7 minutes. Thinly slice against the grain into 1/8–1/4 inch slices.

Salad assembly

Arrange mixed salad greens on two plates (about 2 cups per serving).

Divide your three chosen sides between the plates, arranging them neatly around or on top of the greens. (Examples: 2–3 tablespoons kimchi each, a small mound roasted mushrooms, or blanched spinach.)

Lay sliced ribeye over the greens, distributing evenly between plates.

Scatter sliced green onions and toasted sesame seeds over each salad.

Place a lemon wedge at the side of each plate for squeezing just before eating.

Dressing & finishing

If using the Sesame-Ginger dressing: whisk together 1 tsp toasted sesame oil, 1 tbsp soy sauce (or tamari), 1 tbsp rice vinegar, 1 tsp honey, 1/2 tsp grated ginger and 1 tsp neutral oil until combined. Taste and adjust seasoning.

Dress the salads lightly just before serving (about 1–1 1/2 tablespoons dressing per salad), or serve dressing on the side.

Finish with additional sesame seeds and coarse salt to taste if desired.