This vibrant steak salad combines the bright acidity of fresh orange juice with the spicy warmth of hot chile sesame oil for a truly memorable meal. The flank steak is tenderized in a citrus marinade before being grilled to perfection, ensuring juicy, flavorful bites. It is served atop a bed of mixed greens, accompanied by warm new potatoes, charred portobello mushrooms, and crisp scallions. A light vinaigrette ties all the elements together, creating a harmonious balance of sweet, savory, and spicy notes. This dish is perfect for summer gatherings or as a sophisticated weeknight dinner that feels special without being overly complicated.
Steak Salad Marinated In Orange Juice & Hot Chile Sesame
Description
This vibrant steak salad combines the bright acidity of fresh orange juice with the spicy warmth of hot chile sesame oil for a truly memorable meal. The flank steak is tenderized in a citrus marinade before being grilled to perfection, ensuring juicy, flavorful bites. It is served atop a bed of mixed greens, accompanied by warm new potatoes, charred portobello mushrooms, and crisp scallions. A light vinaigrette ties all the elements together, creating a harmonious balance of sweet, savory, and spicy notes. This dish is perfect for summer gatherings or as a sophisticated weeknight dinner that feels special without being overly complicated.Ingredients
Directions
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Prepare the vinaigrette by whisking together 2 tablespoons orange juice, 1/2 cup vegetable oil, 2 tablespoons red wine vinegar, 2-3 dashes of hot chile sesame oil, salt, and pepper in a bowl large enough to hold the peppers.
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Add the julienned red bell peppers to the vinaigrette and let them marinate while you prepare the other components.
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Make the steak marinade by combining half of the remaining orange juice, 2 tablespoons vegetable oil, 1 tablespoon red wine vinegar, a few dashes of hot chile sesame oil, salt, and pepper.
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Place the flank steak or strip sirloin in a resealable plastic bag and pour the marinade over it. Seal the bag and turn to coat the meat evenly. Marinate for 30 to 60 minutes, turning occasionally.
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Make the mushroom marinade using the rest of the orange juice, remaining oil, vinegar, chile sesame oil, salt, and pepper. Brush this mixture over the portobello mushrooms and let them sit, rebrushing occasionally for about 30 minutes.
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Bring a pot of salted water to a boil. Add the new potatoes and cook for about 15 minutes, until tender when pierced with a knife. Drain and cut in half.
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Preheat your grill or broiler. Grill the portobello mushrooms first until tender and charred, then grill the scallions until slightly blackened. Cut the grilled scallions in half.
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Grill the marinated steak to your desired doneness. Remove from heat and let rest for a few minutes before slicing diagonally.
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Arrange the mixed greens on a large platter. Toss the warm potatoes and marinated peppers with the vinaigrette (whisking it first to re-emulsify) and scatter over the greens.
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Arrange the grilled scallions in a crisscross pattern over the salad, then place the grilled mushrooms on top.
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Create a well in the center of the platter and layer the sliced steak attractively. Garnish with fresh cilantro leaves and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 427.5kcal
- % Daily Value *
- Total Fat 45.1g70%
- Saturated Fat 6.8g34%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 6.7g3%
- Dietary Fiber 0.1g1%
- Sugars 5.0g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
