This salad is celebrating what must be the earliest spring in my memory here in Seattle. It is so mild and beautiful here and my garden is changing by the day. I even got out for what I intended to be a walk this evening, but it didn’t exactly turn out that way. I took Wilbur, our little freakishly strong King Charles Cavalier, on the “walk” and I am not kidding you when I say that he dragged me the whole 4 miles. Like I must have shaved 10 minutes off my normal fast walking pace because he forces me to seriously race walk/jog to keep up with him. I have to get him a harnass so that I don’t choke hime. Also, where in the world does an animal that size get the strength to drag an animal MY size for 4 miles?! It just doesn’t even make sense.

Sesame Steak Salad

Ok, sorry for the tangent, back to the salad. Since Pete was gone last night, I was allowed to serve “just salad” and no one had anything to say about it. Except for the children of course, who said: “we are not eating that.” Which was even better because then I realized that I could actually just eat the whole thing myself- which, um, I pretty much did.

Sesame Steak Salad

But technically this should feed two. Just for the record. And also for the record, this salad is totally awesome. Totally. The really fresh herbs and greens have so much flavor on their own, and then the sweetness of the peas and the spice of the chili- and that is before we even get to the grilled steak, crunchy toasted almonds and a Ginger Tahini Vinaigrette that you could probably talk me into bathing with. Sigh. It’s good guys, really good and it’s also easy and also really pretty-s o for sure put this on your to do list.

Sesame Steak Salad

 

Recipe: Sesame Steak Salad

Ingredients

  • 2 teaspoons olive oil
  • ½ pound top round steak
  • kosher salt
  • 1 cup fresh mint leaves
  • 2 cups baby arugula leaves
  • 2 cups fresh watercress leaves
  • ½ cup blanched peas
  • 2 green onions, thinly sliced, green and white parts
  • 2 red fresno chilis, thinly sliced
  • ½ cup toasted almonds, roughly chopped
  • sesame seeds for garnish
  • Ginger Tahini Vinaigrette
  • 2 tablespoons of fresh peeled ginger
  • 2 tablespoons tahini
  • 1 clove garlic
  • 3 tablespoons sesame oil
  • 2 tablespoons honey
  • 1/3 cup rice vinegar
  • kosher salt

Instructions

  1. Heat a heavy grill pan over high heat until very hot. Rub the steak on both sides with the oil and a generous sprinkle of kosher salt. Cook the steak on each side for about 2 minutes. Set aside to rest.
  2. While the steak is resting, combine the mint, arugula, watercress, peas, green onions and red chilis on a serving platter.
  3. In the jar of a blender, add the ginger, tahini, garlic, sesame oil honey and rice vinegar. Puree on high until smooth and then season to taste with kosher salt.
  4. Add the steak to the salad and then drizzle with the dressing. Toss the salad and then sprinkle with the toasted almonds and sesame seeds.

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 2

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This salad is celebrating what must be the earliest spring in my memory here in Seattle. It is so mild and beautiful here and my garden is changing by the day. I even got out for what I intended to be a walk this evening, but it didn’t exactly turn out that way. I took Wilbur, our little freakishly strong King Charles Cavalier, on the “walk” and I am not kidding you when I say that he dragged me the whole 4 miles. Like I must have shaved 10 minutes off my normal fast walking pace because he forces me to seriously race walk/jog to keep up with him. I have to get him a harnass so that I don’t choke hime. Also, where in the world does an animal that size get the strength to drag an animal MY size for 4 miles?! It just doesn’t even make sense.

Sesame Steak Salad

Ok, sorry for the tangent, back to the salad. Since Pete was gone last night, I was allowed to serve “just salad” and no one had anything to say about it. Except for the children of course, who said: “we are not eating that.” Which was even better because then I realized that I could actually just eat the whole thing myself- which, um, I pretty much did.

Sesame Steak Salad

But technically this should feed two. Just for the record. And also for the record, this salad is totally awesome. Totally. The really fresh herbs and greens have so much flavor on their own, and then the sweetness of the peas and the spice of the chili- and that is before we even get to the grilled steak, crunchy toasted almonds and a Ginger Tahini Vinaigrette that you could probably talk me into bathing with. Sigh. It’s good guys, really good and it’s also easy and also really pretty-s o for sure put this on your to do list.

Sesame Steak Salad

 

Recipe: Sesame Steak Salad

Ingredients

  • 2 teaspoons olive oil
  • ½ pound top round steak
  • kosher salt
  • 1 cup fresh mint leaves
  • 2 cups baby arugula leaves
  • 2 cups fresh watercress leaves
  • ½ cup blanched peas
  • 2 green onions, thinly sliced, green and white parts
  • 2 red fresno chilis, thinly sliced
  • ½ cup toasted almonds, roughly chopped
  • sesame seeds for garnish
  • Ginger Tahini Vinaigrette
  • 2 tablespoons of fresh peeled ginger
  • 2 tablespoons tahini
  • 1 clove garlic
  • 3 tablespoons sesame oil
  • 2 tablespoons honey
  • 1/3 cup rice vinegar
  • kosher salt

Instructions

  1. Heat a heavy grill pan over high heat until very hot. Rub the steak on both sides with the oil and a generous sprinkle of kosher salt. Cook the steak on each side for about 2 minutes. Set aside to rest.
  2. While the steak is resting, combine the mint, arugula, watercress, peas, green onions and red chilis on a serving platter.
  3. In the jar of a blender, add the ginger, tahini, garlic, sesame oil honey and rice vinegar. Puree on high until smooth and then season to taste with kosher salt.
  4. Add the steak to the salad and then drizzle with the dressing. Toss the salad and then sprinkle with the toasted almonds and sesame seeds.

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 2

Recipe by Heather Christo (http://heatherchristo.com)