Marinated Mongolian Steak Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from an October 1989 issue of Bon Appetit magazine in the R.S.V.P. section. It was requested from Cuistot Restaurant in Palm Desert,California. Ingredients:
1 cup fresh orange juice |
1/4 cup grated orange zest |
1/4 cup honey |
2 tablespoons soy sauce |
2 teaspoons chopped.peeled fresh ginger |
2 teaspoons minced garlic |
1/4 teaspoon dried red pepper flakes |
4 (3/4 lb) boneless beef top loin steaks, fat trimmed |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon, crumbled |
1 tablespoon chopped shallots or 1 tablespoon green onion |
1/2 teaspoon minced garlic |
1/2 cup olive oil |
salt & freshly ground black pepper |
assorted mixed greens, such as boston lettuce, oak lealettuce, and mustard greens, torn into bite-sized pieces |
Directions:
1. For Marinade:.
2. Mix first 7 ingredients in large shallow glass baking dish just large enough to accommodate steaks.
3. Add steaks, turning to coat.
4. Cover and let stand 1 hour at room temperature.
5. For Dressing:.
6. Whisk vinegar,mustard,tarragon,shallots and garlic in small bowl.
7. Whisk in oil in slow steady stream; season to taste with slat and pepper.
8. Prepare barbeque (high heat).
9. Remove steaks from marinade, reserve marinade.
10. Grill steaks about 5 minutes per side for medium-rare, basting occasionnally with marinade.
11. Toss greens with enough dressing to thinly coat leaves; divide among plates.
12. Cut steaks into thin slices and arrange atop greens.
13. Serve immediately, passing any extra dressing.
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