Asian Rib Eye Over Mixed Greens with Ginger Dressing Recipe

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7 votes | 4766 views

I loved the combination of the flavorful rib eye and mushrooms over the truly delicious Asian flavored greens. You'll be using the salad dressing recipe again I'd wager, with or without the rib eye. This would make a great dish for a BBQ party or just for a delicious and casual summer dinner. We had this at my father in law's in Sacramento with a great bottle of Cabernet.

Prep time:
Cook time:
Servings: 4
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Ingredients

  • 2 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 4 1/2 teaspoons vegetable oil, divided
  • 1.tablespoon minced peeled fresh ginger
  • 1/2 teaspoon Asian chili-garlic sauce
  • 2 1/4 teaspoons sesame oil, divided
  • 1/4 cup chopped fresh cilantro
  • 2 12-ounce rib.eye steaks
  • 2 tablespoons toasted sesame seeds
  • 8 ounces Crimini mushrooms, quartered
  • 10 cups mixed salad greens

Directions

  1. Mix soy sauce, rice vinegar, 1 1/4 teaspoons vegetable oil, minced ginger, chili-garlic sauce, 1/4 teaspoon sesame oil and cilantro in a small bowl and stir to blend. Set dressing aside..
  2. Rub 1/4 teaspoon sesame oil over each side of each rib-eye steak. Sprinkle steaks with kosher salt, freshly ground pepper, and toasted sesame seeds; pressing firmly to adhere.
  3. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms and saute until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sauteed mushrooms to plate and cover to keep warm..
  4. Meanwhile, preheat your grill to high. Oil the grate. Place steaks on the grill, cover, and cook for 4 minutes on one side, then flip and cook for 4 minutes on the other side. For smaller steaks, cook 3 minutes on each side. Steaks will be medium rare. (If grilling, you can saute the mushrooms while the steaks are on the grill). Alternatively, you can sear the steaks on the oiled skillet you used for the mushrooms. Heat the skillet to smoking hot adding 1 tsp vegetable oil and 1 tsp sesame oil, then sear the steaks for 3-4 minutes per side for medium rare.
  5. Transfer steaks to a cutting board and slice steaks into 1/8 to 1/4 inch slices.. Toss mixed greens with the dressing in large bowl and divide greens among plates. Top with steak slices and mushrooms and serve. We also served with a mixture of white and brown rice, and Japanese pickles and Korean kimchi on the side. YUUMMM!

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Reviews

  • Nancy Miyasaki
    I loved this combination. If you like steak and bright asian flavors, you are going find this irresistible!
    I've cooked/tasted this recipe!
    1 reply
    • Stephen Crout
      October 29, 2011
      Thank you for your thoughts on the salad. When you mentioned arugula I realized that was almost surely in ours. But it's a summer dish for us and it ain't summer here anymore (DC).
    • Christine
      Very tasty!!! Next time I am going to break down the recipe. Simply, serving all the components separately. (I like to keep my hot stuff hot, cold stuff cold, not mixed)
      I've cooked/tasted this recipe!
      1 reply
      • John Spottiswood
        October 29, 2011
        Sounds good, Christine. We had people serve themselves, and some put the steak over the salad while some put it side by side. Glad you enjoyed it!
      • Dying to try this before we have to cover the grill for the winter!
        • Kerri Bishop
          This recipe sounds so yummy. I'll be trying this one soon. Thanks, John.

          Kerri

          Comments

          • Kirk
            October 30, 2011
            Anything with rib eye steak gets my vote!
            • Debbi Simms
              October 30, 2011
              Sounds and looks really good
              1 reply
            • Stephen Crout
              October 29, 2011
              My partner and I have made a Thai beef salad that is very much like this. One main difference was the use of flank steak (perhaps a bit less expensive than ribeye). We can't remember what kind of greens we used, but I could go for baby bok choy, definitely scallions.
              1 reply
              • Nancy Miyasaki
                October 29, 2011
                Sounds good Stephen. We served this over raw salad greens, though it would likely be good over braised baby bok choy and scallions true. Ours definitely had arugula in it amongst a few other greens.
              • anthony hings
                October 29, 2011
                Nice ,but i would use bok choi with spring onions and maybe bean sprouts

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