Steak Salad with Sesame Peanuts and Garlic-Ginger Vinaigrette
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Ingredients & Equipment
What we send
- 1sweet potato
- 3 tablespoonsroasted salted peanuts
- 2 packetsturbinado sugar
- 2 teaspoonstoasted sesame seeds
- 1 clovegarlic
- 1/8 ounceginger
- 2 packetsgluten-free soy sauce
- 4 ouncesmixed lettuces
- 1/2 cupshredded red cabbage
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
- 8" small nonstick pan
Preheat oven to 450ºF. Rinse all produce. Halve sweet potato lengthwise and arrange cut-side down on cutting board. Then, cut each half lengthwise into 6 equal wedges. If you have a zester and want to infuse your dressing with even more flavor, zest up to ½ of lime, then halve. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.
Roast sweet potato
On a baking sheet, toss sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until browned and tender, 20-25 minutes.
While sweet potatoes roast, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a cutting board and set aside to rest.
Make sesame peanuts
Place peanuts in a small nonstick pan over medium-high heat. Toast, stirring, until light golden, 1-2 minutes. Add sugar to pan and cook, stirring frequently, until sugar begins to melt and cling to peanuts, 1-2 minutes. Add sesame seeds and pepper as desired, and continue to cook, stirring constantly, 30 seconds more. Remove pan from heat. Transfer sesame peanuts to a plate.
Make garlic-ginger vinaigrette
Mince garlic. Trim and discard skin of ginger and mince. Still on cutting board, combine minced garlic and ginger, then sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until broken down and a paste forms. Transfer garlic-ginger paste to a large bowl (big enough for the salad), then add soy sauce, juice of 1 lime, lime zest (if using), and 2 tablespoons olive oil and whisk to combine.
Plate steak salad
Pat mixed lettuces dry with paper towel. Once rested, cut steaks against the grain into ¼-inch slices. To bowl with garlic-ginger vinaigrette, add cabbage, mixed lettuces, and roasted sweet potato and toss to coat. Divide salad between serving plates. Top with sliced steak and garnish with sesame peanuts. Enjoy!