Steak Salad with Carrot-Ginger Vinaigrette
By America's Test KitchenPublished on June 17, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
4 carrots (2 peeled and chopped, 2 peeled and cut into 2-inch matchsticks)¼ cup seasoned rice vinegar 2 tablespoons water 1 piece (1½-inch) ginger, peeled and chopped coarse1 teaspoon toasted sesame oil 1 teaspoon table salt, divided¼ cup plus 2 tablespoons vegetable oil, divided1 ½ pounds skirt steak, trimmed and cut with grain into approximate 4-inch lengths (about 8 pieces)¼ teaspoon pepper 3 romaine lettuce hearts (18 ounces), quartered and sliced thin½ English cucumber, halved lengthwise and sliced thin4 radishes, trimmed and sliced thin
Before You Begin
The vinaigrette can be refrigerated for up to 1 week; whisk before serving.
Instructions
- Process chopped carrots, vinegar, water, ginger, sesame oil, and ½ teaspoon salt in blender until finely ground, about 30 seconds. With blender running, slowly add ¼ cup vegetable oil and process until smooth, about 30 seconds; set aside vinaigrette.
- Pat steak dry with paper towels and sprinkle with pepper and remaining ½ teaspoon salt. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of steak and cook until well browned and meat registers 125 degrees (for medium-rare), about 2 minutes per side. Transfer to carving board. Repeat with remaining 1 tablespoon vegetable oil and remaining steak. Let rest for 5 minutes.
- Toss lettuce, cucumber, radishes, carrot matchsticks, and ½ cup vinaigrette together in bowl. Divide salad among 4 plates. Slice steak thin against grain. Top salads with steak. Serve, passing remaining vinaigrette separately.
Time
30 minutesYield
Serves 4Ingredients
4 carrots (2 peeled and chopped, 2 peeled and cut into 2-inch matchsticks)
¼ cup seasoned rice vinegar
2 tablespoons water
1 piece (1½-inch) ginger, peeled and chopped coarse
1 teaspoon toasted sesame oil
1 teaspoon table salt, divided
¼ cup plus 2 tablespoons vegetable oil, divided
1 ½ pounds skirt steak, trimmed and cut with grain into approximate 4-inch lengths (about 8 pieces)
¼ teaspoon pepper
3 romaine lettuce hearts (18 ounces), quartered and sliced thin
½ English cucumber, halved lengthwise and sliced thin
4 radishes, trimmed and sliced thin
Ingredients
4 carrots (2 peeled and chopped, 2 peeled and cut into 2-inch matchsticks)
¼ cup seasoned rice vinegar
2 tablespoons water
1 piece (1½-inch) ginger, peeled and chopped coarse
1 teaspoon toasted sesame oil
1 teaspoon table salt, divided
¼ cup plus 2 tablespoons vegetable oil, divided
1 ½ pounds skirt steak, trimmed and cut with grain into approximate 4-inch lengths (about 8 pieces)
¼ teaspoon pepper
3 romaine lettuce hearts (18 ounces), quartered and sliced thin
½ English cucumber, halved lengthwise and sliced thin
4 radishes, trimmed and sliced thin
Ingredients
4 carrots (2 peeled and chopped, 2 peeled and cut into 2-inch matchsticks)
¼ cup seasoned rice vinegar
2 tablespoons water
1 piece (1½-inch) ginger, peeled and chopped coarse
1 teaspoon toasted sesame oil
1 teaspoon table salt, divided
¼ cup plus 2 tablespoons vegetable oil, divided
1 ½ pounds skirt steak, trimmed and cut with grain into approximate 4-inch lengths (about 8 pieces)
¼ teaspoon pepper
3 romaine lettuce hearts (18 ounces), quartered and sliced thin
½ English cucumber, halved lengthwise and sliced thin
4 radishes, trimmed and sliced thin
Why This Recipe Works
Gradually adding the oil to the blender helped emulsify the vinaigrette and turned it silky-smooth.
Before You Begin
The vinaigrette can be refrigerated for up to 1 week; whisk before serving.
Instructions
- Process chopped carrots, vinegar, water, ginger, sesame oil, and ½ teaspoon salt in blender until finely ground, about 30 seconds. With blender running, slowly add ¼ cup vegetable oil and process until smooth, about 30 seconds; set aside vinaigrette.
- Pat steak dry with paper towels and sprinkle with pepper and remaining ½ teaspoon salt. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of steak and cook until well browned and meat registers 125 degrees (for medium-rare), about 2 minutes per side. Transfer to carving board. Repeat with remaining 1 tablespoon vegetable oil and remaining steak. Let rest for 5 minutes.
- Toss lettuce, cucumber, radishes, carrot matchsticks, and ½ cup vinaigrette together in bowl. Divide salad among 4 plates. Slice steak thin against grain. Top salads with steak. Serve, passing remaining vinaigrette separately.
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