This is a great light, tasty meal with an Asian flair using different spices. Nothing needs to be added except, perhaps, a glass of wine.
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 4 1/2 tbsp. vegetable oil, divided
- 1 tbsp. minced, peeled fresh ginger
- 1/2 tsp. chili garlic sauce
- 2 1/8 tsp. sesame oil, divided (yes I did say 1/8)
- 1/4 cup chopped, fresh cilantro
- 2 x 12 oz. rib-eye steaks
- 2 tbsp. toasted sesame seeds
- 8 oz. mushrooms, quartered
- 8 cups mixed greens
Mix together the soy sauce, rice vinegar, 1 1/2 tsp. vegetable oil and 1/8 tsp. sesame oil in a small bowl. Add the cilantro and stir to blend. Set aside.
Rub 1/4 tsp. sesame oil over each steak. Sprinkle with a little salt and pepper. Press the steaks into the toasted sesame seeds.
Heat 2 tsp. vegetable oil in a non-stick skillet, add the mushrooms and saute until browned, and transfer to a plate. Add 1 tsp. vegetable oil and 1 tsp. sesame oil to the skillet and heat over medium heat.
Add the mushrooms and cook about 8 minutes. Remove to a small bowl. Add the steaks, cooking to the way you like to eat them (3 -4 minutes each side for medium rare). Transfer to a cutting board. Let rest for a couple of minutes. Slice steaks.
Toss the salad greens with the dressing in a small bowl, divide equally on 4 plates, top with the steak slices and mushrooms.
Pour 4 glasses of wine and enjoy the evening.
