Sunday, September 18, 2011
Today's recipe comes from Chef Extraordinaire Cat Cora. I waxed poetically about my adoration for Cat's creations in a previous post, and after making this salad I am ready to hijack a radiostation and broadcast my love for her recipes through the medium of syndicated sound. Lucky for folks who don't like talking about food 24/7 my access to a radio station remains unrealized.
This week she knocked me out with an incredibly flavorful Asian Steak Salad that took a mere 20 minuets to throw together. I'm all about eating well in a pinch, but the speedy semblance of flavors in this dish came together better than I ever could have imagined. The combination of perfectly seared steak, fresh greens, and citrus spiked Asian dressing works together effortlessly and makes for a very satisfying meal even for the most hardened meat and potato fans out there. So before you dismiss this as flimsy rabbit food give it a shot. I promise you'll trade those starchy spuds for some well dressed greens any day of the week.
Asian Steak and Spinach Salad
By Cat Cora
4 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon light or dark brown sugar
1 tablespoon soy sauce
1/2 pound baby spinach
1 sweet red onion sliced into 1/4 inch thick half moons
1/2 pound grass fed steak
1 tablespoon chopped fresh cilantro
1-2 tablespoons unsalted peanuts
In a small bowl whisk together the half the olive oil through the soy sauce and set aside. Next heat 1 tablespoon of olive oil in a heavy skillet over medium high heat. Add the onion and saute for 2 minuets then transfer to a plate. Add the remaining oil to the pan and sear the steak until medium rare, about 3 minuets per side (mine was more like 5 and as you can see from the photo it still turned out quite pink.) longer if you prefer a more well done steak. Remove steak form pan and and allow to rest on cutting board for ten minuets.
Let the skillet cool for a few minuets. Add in the dressing and turn the heat to medium-high. Deglaze the pan by scraping up any browned bits then reduce the heat to low and keep the sauce warm. To serve, slice the meat as thinly as possible. Arrange spinach onto plates top with steak, onions, cilantro, and peanuts. Finish with a drizzle of warm dressing and dig in!