Asian Flatiron Steak Salad

Lexington Farmers' Market Recipes

All original recipes provided here are courtesy and copyright
Chef Liza Connolly and the Lexington Farmers' Market

July 4, 2006

Asian Flatiron Steak Salad

* denotes ingredient usually available (in season) at the Lexington Farmers' Market

Salad Ingredients

* 1 1/2-2 lbs. River Rock flatiron steak(s)
* 1 lb. pea tendrils
2 Tbs. sesame seeds, toasted briefly in a dry/ hot skillet
* 1 cup sugar snap or snow peas, strings removed and blanched

* 1 cup carrots, shredded
* 1 red pepper, washed and sliced into strips
* 2 scallions, cut in 1/2 inch long strips
* 1 cup cilantro leaves, washed and chopped

Asian Vinaigrette

2 Tbs. soy sauce
1 Tbs. rice wine vinegar
2 tsps. toasted sesame oil
2 tsps. extra virgin olive oil

1 Tbs. Sweet Chili sauce
1 clove garlic, minced
1 inch piece ginger, grated

Put all dressing ingredients in blender and puree. Set aside.

Heat grill or skillet. Season both sides of meat with Kosher salt and freshly ground black pepper. Cook meat 2-3 minutes a side for medium rare. Remove meat from the heat and let rest 5 minutes. Slice the meat across the grain, as thinly as possible. Place the meat and the scallions in a bowl. Toss with 1/2 of the vinaigrette. Mound a serving of steak in center of each plate. Place a serving of veggie salad on top of each mound of steak. Heat a skillet; add 1 Tbs. olive oil; toss pea tendrils with a dash of salt. Stir for 30 seconds; sprinkle toasted sesame seeds over greens. Mix and garnish each plate with the greens.

Copyright © 2007 Lexington Farmers' Market