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Sesame Ginger Steak Salad

May 24, 2011

Something that you don’t see that often on this blog is steak.  But when I saw this recipe, I knew Greg would love it and

sesame ginger steak salad

thought it should be one of the few recipes I make with red meat.  I was totally right to make this recipe…the marinade for the steak was incredible.  Seriously addictive.  If you made nothing else from this recipe, make the steak marinade.  It was so good I reduced it down and served it as a sauce alongside the salad.  The dressing was also good and I love any dressing with tahini.  This recipe comes from Impeccable Taste and serves 4.


1 small clove garlic, coarsely chopped

1 T fresh ginger, coarsely chopped

3 T rice wine vinegar

2 T soy sauce

2 t toasted sesame oil

1 t sugar

3 T tahini

1/4 c grapeseed oil (or vegetable oil)

2 T warm water



3 T sherry

3 T rice vinegar

3 T reduced sodium soy sauce

2 T hoisin sauce

1/2 t fresh ginger, minced or finely grated

1 lb steak, sirloin or flank, about 1 inch thick


6 c greens, I used chopped romaine lettuce and baby arugula

1/2 c carrot, coarsely shredded

1/2 c red or yellow sweet pepper, thinly sliced

1/2 c cucumber, thinly sliced

1 avocado, thinly sliced

1 T  sesame seeds

1/2 T  black sesame seeds (optional)


To marinate the steak, combine all of the steak ingredients in a resealable plastic bag, shake to distribute the marinade and set in the fridge to marinate for at least an hour (let rest at room temperature for 30 minutes before cooking).

To make the dressing, in a blender, combine the first 6 ingredients (garlic through sugar) and puree.  Add the tahini, oil and warm water and puree until smooth and emulsified.  Season with salt.  You can thin the dressing with a little additional warm water if necessary.

When ready to eat, cook your steak.  Heat a little oil in a frying pan over medium high heat.  When the oil is hot add the steak, watch out – it will splatter.  Cook the steak for about 2 minutes on each side, until nicely browned.  If you prefer your steak more well done, turn down the heat and cook it for an additional couple of minutes.  Transfer the steak to a plate and let it rest for 5 minutes before slicing.  If you’d like to serve the marinade with the grilled steak, bring the leftover marinade to boil over high heat and let reduce until it reaches a saucy consistency, about 3-5 minutes.

To assemble the salad, plate the greens and vegetables, top with sliced avocado and sliced steak.  Drizzle with dressing and garnish with sesame seeds.  Serves 4.

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