Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoons soy sauce |
2 tablespoons seasoned rice vinegar |
4 1/2 teaspoons vegetable oil, divided |
1 tablespoon minced peeled fresh ginger |
1/2 teaspoon asian chili-garlic sauce |
1/8 teaspoon plus 2 teaspoons asian sesame oil, divided |
1/4 cup chopped fresh cilantro |
2 12-ounce rib-eye steaks |
2 tablespoons toasted sesame seeds |
8 ounces crimini (baby bella) mushrooms, quartered |
8 cups mixed greens |
Directions:
1. Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.
2. Rub 1/4 teaspoon sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.
3. Per serving: 508 calories, 33 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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