One of the summer dishes that mint locals get vocal for is our Asian beef and sesame salad. Perfectly cooked rare beef and fresh and crunchy greens tied together by a tangy sesame vinaigrette makes for a great summer feast. The beef rub imparts an exotic overtone to the meat that comes together with the addition of the sesame dressing. The meat should be brought to room temperature to keep the greens from wilting. And it must not be overcooked. This recipe also works well with lamb, chicken breasts, and salmon fillets. Flank works well, or you can substitute any similar cut of beef.
Ingredients
Marinated Beef
- 1 pound flank on tri-tip steak (substitute boneless chicken breasts or salmon steaks)
- ½ cup toasted sesame oil
- ½ cup dark soy sauce
Asian Rub
- ½ cup granulated garlic
- ½ cup onion powder
- ¼ cup ground ginger
- ¼ cup paprika
- 2 teaspoons Chinese five-spice powder
- 3 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
Salad
- 1 pound mixed salad greens
- 2 cups shredded red cabbage
- 1 sweet red bell pepper, finely sliced
- 1 large carrot, julienned into 2-inch pieces
- Mint-style sesame dressing
- ½ cup sesame seeds, lightly toasted (optional)
- 1 cup crunchy Chinese noodles, toasted
How to Make It
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To Prepare the Meat
- Combine the beef, sesame oil, and soy sauce in a large resealable plastic bag. Leave it to marinate for at least 1 hour and up to 3 hours before cooking. Combine the garlic, onion powder, ginger, paprika, five-spice powder, salt, and pepper for the rub and set aside.
- Preheat a cast-iron skillet or sauté pan on high heat until very hot. When the pan is hot, remove the meat from the marinade and sprinkle all sides with the Asian rub. Place the steak on the hot pan and sear for about 2 minutes on each side for rare meat, or longer if you wish the meat to be more medium-rare to medium. When the meat is finished, set it aside to cool to room temperature. (If you substituted another meat, cook to the doneness you prefer, monitoring the internal temperature. For chicken, cook to 165°F; for salmon, sear only long enough to develop a crust on one or both sides.)
- To assemble the salad: combine the greens, cabbage, peppers, onions, and carrots in a large bowl or in individual portions. Slice the steak across the grain in ½-inch-thick strips and arrange atop the salad. Drizzle a generous amount of the sesame dressing over the salad and sprinkle the noodles and sesame seeds on top.
