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Seared Asian Steak and Mushrooms on Mixed Greens with Ginger DressingThe complete recipe for Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing on Yahoo Shine.
  • 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
servings:4
  1. Mix soy sauce, rice vinegar, 1 1/2 teaspoonsvegetable oil, minced ginger, chili-garlicsauce, and 1/8 teaspoon sesame oil insmall bowl. Add cilantro and stir to blend.Set dressing aside.
  2. Rub 1/4 teaspoon sesame oil over eachside of each rib-eye steak. Sprinkle steakswith salt, pepper, and toasted sesameseeds; press firmly to adhere. Heat2 teaspoons vegetable oil in large nonstickskillet over medium-high heat. Addmushrooms; sauté until browned, about8 minutes. Season to taste with salt andpepper. Transfer sautéed mushrooms toplate. Add 1 teaspoon vegetable oil and1 teaspoon sesame oil to skillet; heat overmedium-high heat. Add steaks; cook todesired doneness, 3 to 4 minutes per sidefor medium-rare. Transfer steaks to cuttingboard. Slice steaks. Toss mixed greenswith dressing in large bowl; divide greensamong plates. Top with steak slices andmushrooms and serve.
30 min30 min

Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing

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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. 1Mix soy sauce, rice vinegar, 1 1/2 teaspoonsvegetable oil, minced ginger, chili-garlicsauce, and 1/8 teaspoon sesame oil insmall bowl. Add cilantro and stir to blend.Set dressing aside.
  2. 2Rub 1/4 teaspoon sesame oil over eachside of each rib-eye steak. Sprinkle steakswith salt, pepper, and toasted sesameseeds; press firmly to adhere. Heat2 teaspoons vegetable oil in large nonstickskillet over medium-high heat. Addmushrooms; sauté until browned, about8 minutes. Season to taste with salt andpepper. Transfer sautéed mushrooms toplate. Add 1 teaspoon vegetable oil and1 teaspoon sesame oil to skillet; heat overmedium-high heat. Add steaks; cook todesired doneness, 3 to 4 minutes per sidefor medium-rare. Transfer steaks to cuttingboard. Slice steaks. Toss mixed greenswith dressing in large bowl; divide greensamong plates. Top with steak slices andmushrooms and serve.

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1 USER REVIEWS
  • Sounds good

    star33

    This sounds good, but you need to remember to let the meat rest after cooking for 10 mins or all the juices will flow out. Let it rest and cut on the bias. Any juices on the cutting board should be poured over the meat after placed on the greens.

    Just a thought
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