Chef 101: Asian Steak Salad with Mango

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.

From RealSimple.com

Asian Steak Salad With Mango

Ingredients

3/4pound sirloin steak, 1 inch thick (We used a pound for three people.)
kosher salt and black pepper
1teaspoon grated lime zest
3tablespoons fresh lime juice
1tablespoon honey
1tablespoon chopped pickled ginger – found in the international aisle of the market. ($5.50 for a decent sized tub, we skipped it and didn’t miss it.)
2teaspoons low-sodium soy sauce
3tablespoons canola oil (we used vegetable oil.)
1 large head romaine lettuce, cut into strips (about 7 cups)
1 mango, cut into thin strips
1 red bell pepper, thinly sliced
1/2cup fresh basil leaves, sliced (they forgot to cut – big mistake to tackle in the mouth, make sure you don’t skip this step!)
2 scallions, thinly sliced
1teaspoon toasted sesame seeds

Directions

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.

By Cyd McDowell