 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This recipe comes from the DeLong Estate that I purchased in 1994 in Greenville, Texas. Enjoy Ingredients:
4 tablespoons peanut oil |
1-1/2 pounds skirt steak soaked and cut into 1/4 slices against grain |
1/2 red onion thinly sliced |
1/2 yellow pepper thinly sliced |
1/2 red bell pepper thinly sliced |
mixed greens |
1 teaspoon sesame seeds |
dressing |
1 teaspoon olive oil |
3 tablespoons minced fresh ginger |
3 garlic cloves minced |
1/4 cup soy sauce |
1/4 cup olive oil |
1/4 cup sesame oil |
1/4 cup balsamic vinegar |
2 tablespoons dijon mustard |
Directions:
1. In large skillet heat the peanut oil then add steak and cook 8 minutes turning occasionally.
2. Remove steak from skillet and set aside then add onion and peppers and cook 5 minutes.
3. To make dressing heat oil over medium heat then carefully brown ginger and garlic.
4. In blender combine soy sauce, olive oil, sesame oil, vinegar and mustard.
5. Add ginger and garlic then pulse 3 times and set aside.
6. Add 3 tablespoons of the dressing then mix and remove from heat.
7. To serve lightly dress greens then place greens in center of plate.
8. Put steak and vegetables in center of the greens and sprinkle sesame seeds on top.
|
|