My family rarely eats steaks for dinner. Good quality beef produced in a sustainable manner is getting more expensive these days. Lean red meat can play an important part in a healthy balanced diet. Steak Salad is one of the dishes I often cook for my family. Just one good quality steak adds a wide variety of nutrients to the salad for four of us.
Beef Steak 1 *about 300g
Salt & Pepper
Oil for cooking *optional
Salad Vegetables 200g in total (Lettuce, Spinach, Rocket, Celery, Carrot, Onion, Avocado, etc.)
Ponzu 4 tablespoons
– OR –
Soy Sauce 2 tablespoons
Rice Vinegar 1 tablespoon
Citrus Juice 1 tablespoon *Lemon, Lime or Yuzu
Sugar 1/2 teaspoon *optional
Additional Ingredient Suggestions
Toban Djan (Chili Bean Sauce) 1 teaspoon
Chilli Garlic Sauce 1 teaspoon
Fresh Chilli 1 *finely chopped
Garlic 1 clove *grated
Ginger 1 small piece *grated
Sesame Oil 1 teaspoon
Wasabi 1 teaspoon
Hot Mustard 1 teaspoon
Toasted Sesame Seeds 2-3 teaspoons
Onion 1 tablespoon *grated
Mix ‘Ponzu’ (OR Soy Sauce, Vinegar, Citrus Juice and Sugar) with any additional ingredients of your choice. This time, I added Garlic, Ginger, Toban Djan (Chili Bean Sauce) and Sesame Oil.
Arrange the salad vegetables on a large plate. Season the steak with Salt & Pepper.
Heat a frying pan or a grill pan over high heat. When hot, cook the steak for 2-3 minutes each side, or until cooked to your preference. Set aside to rest for 5 minutes, then slice thinly.
Arrange the sliced steak over the salad, drizzle with the dressing and serve.