Japanese-Inspired Steak Salad

Japanese-Inspired Steak Salad

Japanese-Inspired Steak Salad

Servings:*

4 servings

Ingredients

  • 1 (1-pound) L&B Premium Choice Beef Porterhouse Steak
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 0.5 cups plus 2 tablespoons, divided
  • 0.5 cups mirin
  • 1-inch knob ginger, thinly sliced
  • 4 garlic cloves, crushed
  • 1.5 tablespoon tahini
  • 1 tablespoon agave nectar
  • Zest and juice from 1 small lime
  • 1 tablespoon toasted sesame oil
  • 12 ounces shelled edamame, thawed
  • 2 cups shredded red cabbage
  • 0.25 cups unsweetened shredded coconut
  • 4 green onions, thinly sliced
  • 1 serrano pepper, small diced
  • 1/3 cup cashews, roughly chopped, for topping
  • Mint leaves, torn for garnish

Directions

  1. On a large cutting board, season both sides of the porterhouse steak with salt and pepper.

  2. In a large bowl, stir together ½ cup of soy sauce, mirin, sliced ginger and crushed garlic cloves. Add the steak, turning to coat. Cover the bowl and marinate in the refrigerator for at least one hour or up to overnight.

  3. Heat a large cast iron skillet over medium-high heat. Remove the steak from the marinade and shake off any excess. Pat the steak dry with a paper towel and add it to the skillet. 

  4. Cook for 2 minutes, flip and cook for 2 minutes until deeply browned and registers 140 F on an instant-read thermometer for medium doneness. Cook for an additional 1 minute on each side for medium well. Remove the steak from the skillet and let it rest for 10 minutes on a cutting board. 

  5. To make the salad dressing: in a small bowl, whisk together the remaining 2 tablespoons soy sauce, tahini, agave nectar, lime zest, lime juice and sesame oil until combined. 

  6. In a large bowl, combine the edamame, red cabbage, shredded coconut, green onions and serrano pepper. Add half of the dressing and toss to combine. 

  7. Slice the steak against the grain and divide it among 2 plates. Add the salad and top with chopped cashews, torn mint leaves and the remaining dressing. Leftovers can be stored in an airtight container for up to 3 days.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.