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Thai Steak Salad



THAI STEAK SALAD
Rusty Bucket Restaurant and Tavern

Salad:
12 ounces Marinated Tenderloins (marinade recipe follows)
10 ounces lettuce mix
8 ounces Soy Ginger Dressing (recipe follows)
6 ounces Vegetable Mix (recipe follows)
20 pieces pineapple
4 ounces udon noodles
2 ounces candied peanuts
2 tsp. toasted sesame seeds
16 cilantro leaves

Vegetables:
2 1/2 cups carrots, matchstick cut
2 1/4 cups cucumber, julienne
1 1/2 cups red pepper, julienne
1/3 cup red onion, julienne
4 cups bean sprouts, crisp
3 ounces cilantro, julienne
3 green onions, bias cut
3 tablespoons sesame seeds

Steak Marinade:
4 cups soy sauce
4 cups pineapple juice
4 ounces small diced ginger
2 cups mirin
1 cup sesame oil

Soy Ginger Dressing:
1 ounce garlic cloves
2 ounces ginger
1 cup soy sauce
1 1/2 cups brown sugar
6 ounces sesame oil
6 ounces rice wine vinegar
3/4 cup olive oil blend
1 teaspoon crushed red pepper
1 ounce fresh lime juice
1 tablespoon mint, chopped

For salad: Sear steak in a very hot saute pan and cook to desired temperature. Set on a cutting board to rest until ready to slice steak. In mixing bowl, place lettuce mix, vegetable mix, pineapple, udon noodles and dressing. Toss to mix well and place salad in a room temperature pasta bowl, making sure to pile salad high in the center of the bowl and top with peanuts. Slice steak against the grain on a bias and top salad with steak. Garnish with sesame seeds and cilantro. Makes 2 servings.

For vegetables: Slice all vegetables and mix ingredients together. Refrigerate until ready for use.

For steak marinade: Dice ginger very small and combine with the rest of the ingredients into a mixing bowl. Mix well.

For soy ginger dressing: Add ingredients, except oil, to a blender. With blender running, slowly add oil to emulsify. Repeat process until you have made the amount of dressing needed. Whisk in mint at the end.