Asian Steak And Spinach Salad Recipes

ASIAN-INSPIRED SPINACH SALAD

Steps:

• Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
• Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

ASIAN STEAK STIR-FRY SALAD

Steps:

• Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
• Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

STEAK & SPINACH SALAD

Steps:

• Mix dressing and Worcestershire sauce. Pour 1/2 cup of the dressing mixture over steak in shallow dish; cover. Refrigerate at least 1 hour to marinate. Drain steak; discard marinade.
• Preheat greased grill to medium heat. Grill steak, 5 to 6 min. on each side or until desired doneness (medium 160°F). Cut steak across grain into thin slices.
• Toss spinach, mushrooms, tomato and onion with remaining 1/2 cup dressing mixture. Top with steak slices.

STEAK SALAD WITH SPINACH

Steps:

• Heat toaster-oven broiler (or oven broiler), with rack set 4 inches from heat. Season steak with salt and pepper; place on a broilerproof pan. Broil 4 to 6 minutes, without turning, for medium-rare. Let rest 5 minutes.
• Meanwhile, in a medium bowl, combine oil and vinegar; season with salt and pepper, and whisk to combine. Add spinach; toss to combine. Thinly slice steak crosswise. Place spinach, grapes, and steak on a serving plate. Sprinkle with cheese and walnuts.

WARM ASIAN STEAK SALAD

Steps:

• Whisk together all dressing ingredients.
• Pour 1/4 cup of dressing over steak in a shallow non metallic dish, turning to coat.
• Cover and marinate in refrigerator for 2 hours or overnight.
• Reserve remaining dressing.
• Grill steak 3 to 4 minutes per side for medium (if steak is about 1 inch thick).
• Let steak rest for a few minutes before carving.
• Slice thinly on the diagonal.
• In a serving dish,toss reserved dressing with salad greens, asparagus,red pepper,cucumber, green onions and coriander, if using.
• Arrange steak over salad, garnish with toasted sesame seeds and serve immediately.

ASIAN STEAK AND SPINACH SALAD

Steps:

• Wash the spinach and spin dry.
• Place the spinach in a large salad bowl and set aside.
• In a small bowl, mix 2 tablespoons of the olive oil, garlic, lime juice, brown sugar, and soy sauce; set aside.
• In a large cast-iron skillet, heat 1 tablespoon of the olive oil over med-highheat.
• When the oil is hot but not smoking, add the onion and saute for 2 minutes, stirring constnatly.
• Transfer the hot onion to the salad bowl on top of the spinach.
• Add the remaining 1 tablespoon oil to the pan.
• Sear the steak until med-rare, about 3 minutes per side.
• Remove the pan from the heat, immediately transfer the steak to a cutting board, and let it rest.
• Let the skillet cool for a few minutes.
• Add the soy-lime mixture to the pan and turn the heat to med-high.
• Deglaze the pan by stirring constantly and loosening any bits of steak that cling to the bottom.
• Decrease heat to low to keep the sauce warm.
• Slice the meat as thin as possible, cutting against the grain.
• Arrange the meat slices over the onion and spinach.
• Drizzle with the warm sauce and sprinkle with the cilantro and peanuts.
• Serve immediately.