Saw this in my new "Eating Well" mag. Here is their quote: " Thin of this as the Japanese steakhouse experience in salad form; we turned the dipping sauce for the steak into a dressing, and added plenty of vegetables." Special equipment: Grill basket.
(serves 4)
1&1/4 lbs. boneless strip steak (1&1/4" thick), trimmed
1/2 t. kosher* salt, divided
1/4 t. ground white pepper
2 med. summer squash and zucchini, cut into 2" pieces
1 med. sweet* onion, sliced
1 T. toasted sesame oil plus 2 t., divided
1/3 cup mayo.
4 t. rice vinegar
2 t. reduced-sodium tamari sauce or Ponzu* Citrus Sauce
2 t. ketchup
2 t. grated fresh ginger
1&1/4 t. Sugar in the Raw*
1/4 t. garlic powder
3 cups chopped romaine lettuce
Place a grill basket on one half of a grill; preheat to med.-high. You can use a grill pan and do the veggies on top of the stove, and broil the steak if you don't have a grill or grill basket*. Season steak with 1/4 t. salt and pepper. Toss summer squash, zucchini, and onion in a large bowl with 1 T. oil and the remaining 1/4 t. salt. Transfer the veggies to the grill basket. Cook, stirring once or twice, until tender and charred, 8-10 min. Oil the other side of the grill rack and grill the steak, turning once, 3-4 min. per side for med. rare. Let rest on a clean cutting board for 5 min. Meanwhile, combine mayo., vinegar, tamari, ketchup, ginger, garlic powder, and the remaining 2 t. oil in a small bowl. Arrange lettuce on a platter. Slice the steak into 1/2" thick strips. Top the lettuce with the steak and veggies. Serve with the dressing.
"When my absence doesn't affect your life, then my presence has no meaning in it."
Have FUN in the SUN today!!!!!
Love,
Machete Milletti
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