Sesame Steak Salad

By vealam

Ingredients

• Ginger Tahini Vinaigrette:
• 2 teaspoons olive oil
• 1/2 pound top round steak
• kosher salt
• 1 cup fresh mint leaves
• 2 cups baby arugula leaves
• 2 cups fresh watercress leaves
• 1/2 cup blanched peas
• 2 green onions, thinly sliced, green and white parts
• 2 red fresno chilis, thinly sliced
• 1/2 cup toasted almonds, roughly chopped
• sesame seeds for garnish
• 2 tablespoons of fresh peeled ginger
• 2 tablespoons tahini
• 1 clove garlic
• 3 tablespoons sesame oil
• 2 tablespoons honey
• 1/3 cup rice vinegar
• kosher salt

Details

Servings 2
Preparation time 15mins
Cooking time 20mins
Adapted from heatherchristo.com

Preparation

Step 1

Heat a heavy grill pan over high heat until very hot. Rub the steak on both sides with the oil and a generous sprinkle of kosher salt. Cook the steak on each side for about 2 minutes. Set aside to rest.

While the steak is resting, combine the mint, arugula, watercress, peas, green onions and red chilis on a serving platter.

In the jar of a blender, add the ginger, tahini, garlic, sesame oil honey and rice vinegar. Puree on high until smooth and then season to taste with kosher salt.

Add the steak to the salad and then drizzle with the dressing. Toss the salad and then sprinkle with the toasted almonds and sesame seeds.