Ginger-Soy Red Pepper Salad with Steak
Tasty Asian-style salad accompanied by a juicy tri tip steak. Perfect for those looking to mix-up their weekday dinners.
Equipment
- 1 Cast iron skillet Heavy-duty oven-safe pan
- Aluminum foil
- 1 Large bowl
- 1 Ramekin Small bowl
- Salad spoon & fork
Ingredients
Steak
- 2 lbs Tri tip steak
- 1 tbsp Olive oil
- 1/2 tsp Kosher salt to taste
- 1/4 tsp Crushed black pepper to taste
Ginger-Soy Vinaigrette
- 2 tsp Sesame oil
- 2 tsp Soy sauce (use gluten free version if needed)
- 1 tsp Mirin
- 1 tsp Unseasoned rice vinegar
- 1 Lime juiced
- 1 tsp Ginger finely grated
- 1 Green onion chopped
- 1/8 tsp Crushed black pepper to taste
Salad
- 4 cups Wild arugula
- 1 cup Romaine lettuce sliced thin
- 1 Red bell pepper seeded & sliced thinly
- 1 Seedless cucumber sliced thinly
- 10 Mint leaves chopped
- 1/4 bunch Cilantro chopped
- Broccoli sprouts for garnish
- 1 Avocado sliced for serving
- 2 tsp Roasted peanuts chopped
- 1/4 tsp Black sesame seeds for garnish
- 2 tbsp Shaved Parmesan Cheese (optional)
Instructions
Steak
- Preheat oven to 400° F. Season steak with kosher salt and crushed black pepper. Heat cast iron skillet or other oven-safe heavy-duty skillet medium-high heat. Add a smidge of olive oil and swirl around the pan.
- Sear steak in cast iron skillet for 4 minutes on top and bottom of steak. Sear sides 30 seconds each. With fat cap side down, place steak in the oven and cook about 20 minutes (10 minutes per pound) or until the thermometer reads 130° F for medium-rare or medium 140°F. Anything more than that and it'll be dry.
- Transfer steak onto a cutting board and let rest for 10 minutes. If you want it to continue to cook to reduce redness, tent it with aluminum foil.
Ginger-Soy Vinaigrette
- Combine all ingredients into a small bowl or ramekin. Set aside.
Salad
- While steak is resting, place all salad ingredients except avocado, peanuts, shaved parmesan (optional) & sesame seeds into a large bowl. Using salad spoon and fork, toss the salad to combine.
Assembly
- Once steak is cooled, carefully slice along the grain for a proper cut. Ignoring that is fine too, it just might not look that pretty.
- Divide and plate salad onto 4 plates. Top with avocado, peanuts, shaved parmesan (optional), and sesame seeds.
- Add a couple pieces of steak onto each plate. Keep any leftover steak for another meal or additional helping.
- Drizzle the ginger-soy vinaigrette over salad.
Nutrition
Serving: 0.25salad | Calories: 567kcal | Carbohydrates: 14g | Protein: 51g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 151mg | Sodium: 651mg | Potassium: 1314mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2780IU | Vitamin C: 55mg | Calcium: 162mg | Iron: 5mg