Friday Four – Summer Steak Salad with Peanut Dressing – 081222

by | Aug 10, 2022 | Entrees, Brunch and Lunch, Friday Four, Soups, Salads and Sides, uncategorized, Wine

No. 1 : Quick Recipe

Summer Steak Salad with Peanut Dressing

Dressing

  • 1/4 Cup Creamy Natural Peanut Butter
  • 2 TB Unseasoned Rice Vinegar
  • 2 TB Lime Juice
  • 3 TB Avocado or Grapeseed oil
  • 1 TB Soy Sauce or Tamari
  • 2 TB Honey
  • 2 TB Raw Sugar 
  • 2 Large Garlic Cloves
  • 1” Ginger, coarsely chopped
  • 1 Tsp Sea Salt
  • ½ Tsp Red Pepper Flakes
  • 2 TB Coarsely Chopped Cilantro

Salad

  • 1 Small Bag Broccoli Slaw
  • 1 Cup Shredded Red Cabbage
  • 1 Cup Shredded Carrots
  • 1 Red Bell Pepper, thinly sliced 
  • 1 Cucumber, halved lengthwise, seeded and thinly sliced into half moons
  • 4 Green Onions, green parts only, thinly sliced
  • ½ Cup Chopped Cilantro
  • ¼ Cup Sesame Seeds

Steak

  • 1 – 2 LBs Sirloin Steak
  • 2 TB Extra Virgin Olive Oil 
  • 1 TB Five Spice Powder + Sea Salt

Step One

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate while you prepare the salad.

Step Two

Preheat the grill or a grill pan on high for 10 minutes. Toss the steak with the oil, Five Spice Powder and sea salt. Grill the steak until medium rare, about 125F. Remove, and after 10 minutes slice into 3/4” pieces. Combine the salad ingredients in a large bowl and toss with the dressing. Top with the sliced steak and the sesame seeds.

No. 2 : Kitchen SCOOP

Five Spice powder is a blend of star anise, fennel seeds, Szechuan peppercorns, cloves and cinnamon – and the amounts of each spice vary greatly from region to region of China depending of family and personal preference.

No. 3 : Clever Idea

This recipe is a super salad on its own, even without the steak. OR swap out the steak for chicken. If you have any dressing leftover, serve it up in a bowl as a carrot dipper.

No. 4 : CHEERS

Klinkerbrick Zinfandel
Lodi, California
About $19.00

Zinfandel is one of my “go-tos” when thinking about a meaty dinner from the grill. Once thought to an American indigenous grape, later it was discovered to be a cousin of Primitivo from Italy – a grape which arrived there from Croatia! Lodi Zinfandels  are typically fruit-forward, with cherry and berry flavors. A super match for the savory-sweet dressing on the salad. Make sure to serve it up around 60F, it needs a slight chill to bring out all the deep delicious fruit flavor in the bottle.

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Friday Four – Summer Steak Salad with Peanut Dressing – 081222

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