Japanese-Inspired Steak Salad
This recipe is the ultimate in easy, breezy outdoor dining — it’s just asking for a patio and a chilled glass of wine against the backdrop of a warm weather (but not too warm) sunset. (You know, the kind of evening we maybe get a handful of every year in Minnesota.) Loosely Japanese-inspired, our recipe boasts a sweet and savory soy garlic marinade and a crunchy sesame edamame salad that’s flavor-packed with coconut, green onion, serrano and mint. It’s fresh tasting and refreshingly easy to make — total prep and cook time clock in at about 25 minutes.
Now, while we can’t guarantee the environmental conditions will be as picturesque as the ones aforementioned, we can assure you this recipe is a deliciously acceptable and accessible choice any time you’re craving an alfresco experience from the comfort of your home. It’s also a great option to work into your weekly meal prep. The steak can marinate from one hour to overnight and the crunchy ingredients hold up for a few days in the fridge, which is not something just any old salad can do.
4 servings
Preparation time: 15 minutes
Cook time: 10 minutes
Ingredients
1 (1-pound) L&B Premium Choice Beef Porterhouse Steak
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ cup plus 2 tablespoons soy sauce, divided
½ cup mirin
1-inch knob ginger, thinly sliced
4 garlic cloves, crushed
1 ½ tablespoons tahini
1 tablespoon agave nectar
Zest and juice from 1 small lime
1 tablespoon toasted sesame oil
12 ounces shelled edamame, thawed
2 cups shredded red cabbage
¼ cup unsweetened shredded coconut
4 green onions, thinly sliced
1 serrano pepper, small diced
⅓ cup cashews, roughly chopped, for topping
Mint leaves, torn for garnish
Directions
- On a large cutting board, season both sides of the porterhouse steak with salt and pepper.
- In a large bowl, stir together ½ cup of soy sauce, mirin, sliced ginger and crushed garlic cloves. Add the steak, turning to coat. Cover the bowl and marinate in the refrigerator for at least one hour or up to overnight.
- Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and shake off any excess. Pat the steak dry with a paper towel and add it to the skillet.
- Cook for 2 minutes, flip and cook for 2 minutes until deeply browned and registers 140 F on an instant-read thermometer for medium doneness. Cook for an additional 1 minute on each side for medium well. Remove the steak from the skillet and let it rest for 10 minutes on a cutting board.
- To make the salad dressing: in a small bowl, whisk together the remaining 2 tablespoons soy sauce, tahini, agave nectar, lime zest, lime juice and sesame oil until combined.
- In a large bowl, combine the edamame, red cabbage, shredded coconut, green onions and serrano pepper. Add half of the dressing and toss to combine.
- Slice the steak against the grain and divide it among 2 plates. Add the salad and top with chopped cashews, torn mint leaves and the remaining dressing. Leftovers can be stored in an airtight container for up to 3 days.
Recipe source: Ingredient
