What you'll be getting:

Steak Salad with Asian Dressing

Per Serving

1 6oz sirloin steak (marinated in liquid aminos, ginger, rice vinegar, cane sugar, garlic, fish sauce, chili flakes)

100 g veggies (carrots, cucumbers, peppers) 

60 g salad greens mix

30 g salad dressing (sesame seeds, shallots, rice vinegar, garlic, liquid aminos, cane sugar, avocado oil, chilies, nutritional yeast, ginger, lemon grass) 

Equipment needed:  mixing bowl, sautee pan (you can also grill the steak) 

If your pan is prone to having items stick, drizzle a little oil in it before heating up. I used less than 1/2 t of oil for my steak. 

Once the pan is hot (I cooked on high heat), add the steak. 

Sear on both sides for 2 minutes (for a rare steak, cook for 2.5 minutes on each side for medium-rare) 

After you have seared both sides, remove from the heat and let the steak sit in the hot pan for 2 minutes, covered with a lid. While the steak is finishing, you can toss the salad. Place all of the veggies in your mixing bowl. 

Drizzle in your dressing, leave some to top the steak once it's sliced. 

Using tongs, or a fork, toss the salad. 

Set the salad aside, pull the steak from the pan and place on a cutting board. You want to let it rest for 3-4 minutes before slicing it. 

Just before you slice the steak, plate up the salads. 

Slice the steak and place on top of the salad. 

Drizzle the remaining salad dressing over top of the steak and enjoy! From start to finish this dinner takes less than 10 minutes. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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