Name: Steak Salad with Carrot-Ginger Vinaigrette
Total time: 30 min
Ingredients: 4 carrots (2 peeled and chopped, 2 peeled and cut into 2-inch matchsticks); 1/4 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; 1/4 cup plus 2 tablespoons vegetable oil, divided; 1 1/2 pounds skirt steak, trimmed and cut with grain into approximate 4-inch lengths (about 8 pieces); 1/4 teaspoon pepper; 3 romaine lettuce hearts (18 ounces), quartered and sliced thin; 1/2 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.