Steak Salad Marinated In Orange Juice & Hot Chile Sesame Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Orange juice, fresh squeezed
3/4 cup: Vegetable oil, divided use
4 tbsp: Red wine vinegar, divided
ds Hot chile sesame oil,
. several,
Salt & pepper to taste,
1: Red bell pepper, julienned
2 lbs: Strip sirloin, flank steak
8: Portobello mushrooms, stem
. removed,
16: New potatoes, washed
1 bunch: Scallions, green & white
. parts w/ root end cut off,
4 large: Handfuls mixed greens,
. any kind,
Cilantro,
Directions:
1. For the salad dressing: Put 2 tablespoons of orange juice in a bowl big
enough to hold the peppers and a vinaigrette. Add 1/2 cup vegetable oil, 2
tablespoons of the red wine vinegar, 2 or 3 dashes hot chile sesame oil,
salt and pepper to taste. Then whisk and correct seasonings. Put peppers
into the vinaigrette and leave them there.
2. For the marinade: Take half the remaining orange juice, add to it (this
recipe is not very precise because it doesnt have to be) 2 tablespoons
vegetab}e oil, 1 tablespoon red wine vinegar, a couple dashes hot chile
sesame oil and salt and pepper to taste. Add meat. A good way to marinate
the meat is in a tightly closed plastic bag, turning often. The meat should
marinate for half an hour to an hour, no longer.
3. Now using the rest of the orange juice, make the same marinade as above,
and brush the mushrooms with it, rebrushing as often as you can for about
half an hour.
4. Bring a pot of salted water to a boil, drop in the potatoes, and cook
them for 15 minutes or so, until a knife pierces them easily. Drain and cut
them in half, so theyll be able to react to the dressing. Keep them
slightly warm, if you can. (If not, dont worry about it.)
5. Broil or grill the mushrooms first (a grill is great for this), then the
scallions. Cut the scallions in half after theyre grilled. Keep these
vegetables slightly warm, if you can, or dont, if you cant. Now grill the
steak, to the desired degree of doneness, let it rest a few minutes, then
slice on the diagonal.
6. To compose the salad, put the greens onto a big platter first, then add
potatoes and toss well with dressing and peppers, whisking the dressing
first to make sure its still well incorporated. Now put the scallions on,
in a crisscross pattern, then lay the mushrooms on top. Make a well in the
center of the platter, then layer the steak prettily. Snip the cilantro, if
youre using it, sprinkle on top, and serve right away, passing the hot
bread.
Makes 4 servings. ** Newsday, Queens, New York -- Dining & Food section --
27 Sep 95 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
enough to hold the peppers and a vinaigrette. Add 1/2 cup vegetable oil, 2
tablespoons of the red wine vinegar, 2 or 3 dashes hot chile sesame oil,
salt and pepper to taste. Then whisk and correct seasonings. Put peppers
into the vinaigrette and leave them there.
2. For the marinade: Take half the remaining orange juice, add to it (this
recipe is not very precise because it doesnt have to be) 2 tablespoons
vegetab}e oil, 1 tablespoon red wine vinegar, a couple dashes hot chile
sesame oil and salt and pepper to taste. Add meat. A good way to marinate
the meat is in a tightly closed plastic bag, turning often. The meat should
marinate for half an hour to an hour, no longer.
3. Now using the rest of the orange juice, make the same marinade as above,
and brush the mushrooms with it, rebrushing as often as you can for about
half an hour.
4. Bring a pot of salted water to a boil, drop in the potatoes, and cook
them for 15 minutes or so, until a knife pierces them easily. Drain and cut
them in half, so theyll be able to react to the dressing. Keep them
slightly warm, if you can. (If not, dont worry about it.)
5. Broil or grill the mushrooms first (a grill is great for this), then the
scallions. Cut the scallions in half after theyre grilled. Keep these
vegetables slightly warm, if you can, or dont, if you cant. Now grill the
steak, to the desired degree of doneness, let it rest a few minutes, then
slice on the diagonal.
6. To compose the salad, put the greens onto a big platter first, then add
potatoes and toss well with dressing and peppers, whisking the dressing
first to make sure its still well incorporated. Now put the scallions on,
in a crisscross pattern, then lay the mushrooms on top. Make a well in the
center of the platter, then layer the steak prettily. Snip the cilantro, if
youre using it, sprinkle on top, and serve right away, passing the hot
bread.
Makes 4 servings. ** Newsday, Queens, New York -- Dining & Food section --
27 Sep 95 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp