Asian Steak Salad With Spicy Vinaigrette Recipes

Steps:

• For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
• Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
• Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
• For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
• For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.

Steps:

• Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
• Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

Steps:

• Prepare the marinade: Place lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place steak in a shallow dish; cover with marinade, turning to completely coat. Transfer to refrigerator, and marinate 1 hour.
• Remove steak from refrigerator 30 minutes before cooking; let sit at room temperature. Heat a grill or grill pan over medium-high heat. Remove steak from marinade, and season with black pepper. Sear steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare. Transfer steak to cutting board; let cool slightly, and thinly slice on the bias.
• In a large bowl, combine red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using. Drizzle with the vinaigrette, and toss well to combine. Arrange vegetables and steak on four serving plates. Garnish each serving with 1 1/2 teaspoons chopped peanuts.

Steps:

• Combine all ingredients in a small bowl, and whisk to combine.

Steps:

• Marinate and grill steak:
• Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
• Assemble salad while steak rests:
• Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
• Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
• Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
• Thinly slice steak across the grain.
• Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
• *Found in Asian markets and uwajimaya.com.