Asian Steak Salad

By yukomaki • September 28, 2010 • 0 Comments

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Author Notes: This is a very quick & easy dish for lunch or a busy weeknight. I normally serve with toasted sourdough bread on the side. You can also use leftover BBQ steak from the day before.
- yukomaki

Serves 2

1 pound skirt steak
4 small tomatoes, cut half
1/4 cup red or white onion, sliced thinly
2 handfuls mix leaf
2 clove garlic, sliced
2 tablespoons pine nuts
2 tablespoons olive oil for cooking
1 tablespoon white vinegar
1 tablespoon soy sauce
2 tablespoons Mirin (Japanese cooking wine)or substitute 2 tablespoons water and 1/2 tablespoon sugar)

Season steak with salt and pepper. Heat olive oil in skillet on medium-high. Add garlic and cook until fragrant then take it out and set aside.
Grill steak in the same skillet for 3 to 4 minutes per side until medium rare. Turn off the heat and transfer the steak to cutting board and let stand 5 minutes then slice.
Pour white vinegar, soy sauce and Mirin into hot skillet and mix well. This is a dressing.
Toss tomatoes, onion, mix leaf, pine nuts and garlic. Transfer to each plate or lunch container and top with the steak. Pour the dressing right before you eat.