I really shouldn’t take credit for making this meal. I shopped for it, washed and prepped some of the veggies, opened the wine and set the table. My daughter Sam selected the recipe and made the dish, along with some help from dad, while I was banished to my office. Which, as it turned out, wasn’t a bad way to go. The recipe is below. The only changes we made are in italics. I selected a 2014 Diablo Paso Garnacha to pair it with as I wanted red for the meat, but something lighter to go with the fruit and dressing.
Asian Steak Salad With Mango
- Heat a large skillet over high heat. Season the steak with ¼ teaspoon each salt and black pepper. Cook 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
- Meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and scallions and toss to combine. (I would make this salad dressing again, very tasty!) Gently fold in the steak and sprinkle with the sesame seeds.