Seared Steak And Mushrooms With Greens And Ginger

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.