Author Notes
This recipe comes from the folks at Bud & Marilyn's in Philly, and it's got all the things we want in a salad: Lots of greens, seasonal produce, and flavorful protein. The short rib marinade is really the secret weapon here: It goes well with steak, pork, or chicken. You could even baste a piece of fish or tofu. Of note: Your grill must be hot so your ribs don't stick to the grates. Not in the mood to cook tonight? Order it exclusively through Caviar's Secret Menu. —Food52
Ingredients
- Salad
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2 tablespoons
asian pear, grated
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9 grams
garlic, minced
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67 grams
tamari
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37 grams
gochuchgang
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22 grams
ginger, minced
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17.5 grams
brown sugar
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24 grams
sesame oil
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1 pound
boneless shortrib, we suggest 2” thick
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16
cherry tomatoes, halved
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1 pound
yellow wax beans
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1 ear
corn
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1/4 cup
red onion, julienned
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1
asian pair, sliced 1/8 inch thick
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1
avocado
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4 ounces
watercress
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4 ounces
radicchio
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4 ounces
frisee
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12
cilantro sprigs
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20
thai basil leaves
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2 tablespoons
sesame seeds, toasted
- Dressing
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1/3 cup
extra virgin olive oil
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1/3 cup
rice wine vinegar
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1/4 cup
carrots, grated
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2 tablespoons
ginger, peeled and minced
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2 tablespoons
lime juice
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1 tablespoon
honey
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1 tablespoon
toasted sesame oil
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1 teaspoon
kosher salt
Directions
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Mix asian pear, garlic, tamari, gochuchgang, ginger, brown sugar, sesame oil together to make marinade.
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Slice the shortrib, against the grain into 1/8th inch thick pieces. If shortrib isn't easy to slice, wrap and put in the freezer for 30 minutes to firm up the meat.
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Rub marinade into the sliced shortrib. Any extra unused marinade will keep in the fridge for 4 days, or will freeze nicely. Marinate beef for 1-12 hours.
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Toss wax beans in extra virgin olive oil, salt and pepper and grill for 30 seconds.
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Lightly grill corn and slice kernels off.
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Soak red onion and radishes in ice water for 5 minutes.
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Place the shortrib slices on a hot grill or grill pan and grill for 30-45 seconds on each side. Set the meat aside.
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Whisk olive oil, rice wine vinegar, grated carrots, ginger, lime juice, honey, sesame oil and salt in a bowl.
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In a large serving bowl, add the watercress, radicchio and frisee. Pour ¼ cup of ginger-carrot dressing around the inside of the bowl. Season with a teaspoon salt and 6 grinds of fresh black pepper. Gently toss the greens with the dressing.
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Add the tomatoes, grilled beans, grilled corn, red onion, radishes, Asian pear, ½ teaspoon salt, 2-3 tablespoons carrot-ginger dressing and gently toss, divide on the 4 plates.
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Place 4-5 slices of the shortrib on top and garnish with ¼ of sliced avocado, 4 cilantro sprigs, 5 thai basil leaves and toasted sesame seeds.
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