Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing (Bon Apetit)

By sybrmom

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
• •1/8 teaspoon plus 2 teaspoons Asian sesame oil, divided
• •1/4 cup chopped fresh cilantro
• •2 12-ounce rib-eye steaks
• •2 tablespoons toasted sesame seeds
• •8 ounces crimini (baby bella) mushrooms, quartered
• •8 cups mixed greens

Details

Servings 4

Preparation

Step 1

•Ingredient Info
Rib-eye steak is also known as Delmonico steak, Spencer steak, or New York strip. It's sometimes called a boneless rib eye, because the steak is a sliced prime rib with the bone removed.
Preparation
•Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.
•Rub 1/4 teaspoon sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.