We often grill Rib Eye Steaks. My husband has well honed grill skills and with our LA weather we can generally use the BBQ all but a few days each year. You’ll need grilled steaks for this recipe. You can follow my recipe for them, or grill them however you please. If it is too cold in your neck of the woods to grill, the recipe will work just as well with steak cooked on a hot skillet on the stove top, or broiled in your broiler.
- ½ cup plus 2 tablespoons peanut oil
- ½ cup plus 2 tablespoons rice vinegar
- 1 tablespoon peeled fresh ginger, finely minced
- 4 garlic cloves, finely chopped
- ½ cup soy sauce
- 2 teaspoons hot chili sesame oil
- 1 teaspoon toasted sesame oil
- 2 lbs best quality Rib Eye Steaks, grilled and sliced
- 8 cups of mixed greens
- ¼ cup cilantro leaves
- ½ cup edamame beans (they sell these already prepared and out of their husks at Trader Joe’s and Whole Foods)
- 1 cup grape tomatoes, sliced in half
- 1 ripe avocado, cubed
- 2 Persian cucumbers, peeled and cubed
Whisk together all of the salad dressing ingredients. This is more dressing than you’ll really need (unless you like your salad slathered in dressing). I favor preparing extra dressing so that the next day I can have a second salad without doing any more dressing prep work. If you want just enough dressing for one salad cut the dressing recipe in half. The extra dressing will keep in the fridge for up to ten days.
Toss all of the ingredients, except the steak, with the dressing. Plate the greens onto 4 plates if this is to be a main course, or 6 plates if you are serving this salad with something else. Lay the steak strips in a nice pattern on top of the greens. Drizzle a small bit of salad dressing on top of the steak slices. Serve.