As a dinner in late Winter, Warm Ginger Steak Salad is versatile enough to be appropriate any time of year. Use a mixture of curly, sturdy frisée with some baby spinach for this salad because many mesclun mixes just don’t have enough sturdy greens to stand up to the heat of a warm dressing.
Not fans of chow mein noodles, we added thinly sliced radishes as the crunch factor. Knowing there would probably be leftovers, we didn’t dress all of the greens with the meat and sauce mixture. Instead, we packaged the salad greens separately from the cooked meat mixture and brought that to work for lunches the following day, combining the two when ready to eat. Worked out beautifully!
Most of the ingredients are assembled, although not necessarily prepped.
- 1 Tbs. peanut or canola oil
- 9 oz. New York strip steak, 1 inch thick
- 1/2 tsp. coarse salt; more to taste
- Scant 1/4 tsp. freshly ground black pepper; more to taste
- 2 large shallots, thinly sliced
- 2 tsp. minced fresh ginger
- 1 tsp. minced garlic
- 1/4 cup dry sherry
- 2 Tbs. soy sauce
- 2 tsp. toasted sesame oil
- 8 cups loosely packed salad greens, preferably a mixture of frisée and baby spinach leaves
- 1/2 small cucumber, peeled, seeded, and thinly sliced
- 3/4 cup wide chow mein noodles
Depending on thickness, sear the steaks in a hot skillet approximately 3-4 minutes per side.
After you remove the steaks from the pan, add the shallots and cook about 3 minutes.
Next add the ginger and garlic and cook about one minute until fragrant.
Stir in the sherry, soy sauce, and sesame oil, then add the steak slices.
The frisée and baby spinach are waiting for the warm steak mixture.
- Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Season the steak on both sides with the salt and pepper.
- Put the steak in the hot oil and sear for 3 min. Turn the steak and cook for another 2 to 3 min. for rare or 4 min. for medium rare (keep in mind that the steak will cook more later). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
- Return the skillet to medium heat. Add the shallots and cook, stirring frequently, until lightly browned on the edges and slightly frizzled, about 3 min. Add the ginger and garlic and cook until fragrant, about 1 min. Slide the skillet off the heat and let cool slightly. Stir in the sherry, soy sauce, and sesame oil.
- Trim the fat from the side of the steak and cut the steak into thin (1/8-inch) slices. Add the steak slices and any accumulated juices to the skillet; season with salt and pepper and stir until well coated.
- Toss the steak and liquid with the greens until well blended and slightly wilted. Top with the cucumbers and chow mein noodles and serve immediately.
by Abigail Johnson Dodge from Fine Cooking