TLT Original Summer Steak Salad with Sesame Ginger Dressing
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Servings: 4
Bon Appetit Basic Bulgogi:
1/4 pear, grated
1 garlic clove, grated
2 tablespoons soy sauce
1 tablespoon gochugaru (coarse Korean hot pepper flakes, or 1 teaspoon red pepper flakes)
1 tablespoon grated peeled ginger
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 pound trimmed hanger steak
2 tablespoons vegetable oil
Kosher salt
Combine 1/4 pear, grated; 1 garlic clove, grated; 2 tablespoons soy sauce; 1 tablespoon gochugaru; 1 tablespoon peeled and grated ginger; 1 tablespoon light brown sugar; and 1 tablespoon toasted sesame oil in a large bowl or plastic bag.
Thinly slice 1 pound hanger steak and add to bowl or bag of marinade.
Let steak marinate for 30 minutes to 3 hours in the refrigerator.
Once steak has marinated, heat 1 tablespoon vegetable oil in nonstick pan on medium high heat. Once oil is shimmering, add slices of the hanger steak to cook in a single layer without moving until lightly browned, about 1 minute. Toss meat continually to cook, until cooked through and crispy at the edges, about 4 minutes.
Transfer to a cooling rack over a pan to let oil fall from meat. Repeat with until all steak is cooked through.
Salad
4 cups spinach
1/2 chopped red cabbage
1/2 chopped green cabbage
1 cup carrot sticks
1/2 cup edamame, steamed
1 bunch scallions, sliced
1/4 cup chopped cilantro
Combine all ingredients in a large bowl.
Sesame Ginger Peanut Dressing
1/4 cup peanut butter
1/4 cup soy sauce
1 tsp toasted sesame oil
1 tsp honey
1/4 cup rice vinegar
1 tablespoon sriracha
1 inch fresh ginger, peeled & grated
2 cloves grated garlic
Combine all ingredients in a blender until smooth.
To serve, top salad with dressing, bulgogi, and sesame seeds.
