Asian Caesar steak salad
Chatelaine
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Fish sauce and ginger give this Caesar an Eastern touch, while succulent steak upgrades it from an appetizer to a main.
Ingredients
-
1
large
lemon
-
1/4 cup
vegetable oil
-
1/4 cup
sesame oil
-
1/4 cup
fish sauce
-
1/4 cup
brown sugar
-
2 tbsp
freshly grated
ginger
-
8
garlic cloves
-
1 tsp
hot-chili-garlic-sauce
-
1/2 tsp
pepper
-
1/2 tsp
salt
-
4
small sirloin or rib-eye
steaks
-
2
large heads or 2 hearts
romaine
-
1
red
bell pepper
-
1/2 cup
mayonnaise
-
crispy Chinese
noodles
, optional
Instructions
- Place oven rack about 3 in. (7.5 cm) from broiler and preheat. For dressing, squeeze ¼ cup (50 mL) lemon juice into a medium bowl. Whisk in sugar, vegetable and sesame oils, fish sauce, ginger, garlic, chili-garlic sauce, salt and pepper.
- Place steaks on a rack set on a rimmed baking sheet. Broil until meat springs back when gently pressed, 3 to 4 min per side. Let rest 5 min. Meanwhile, slice or tear lettuce into pieces and thinly slice pepper. Combine in a large bowl.
- Slice steak into strips. Add to dressing and turn until coated. Using tongs, remove meat to a plate. Then whisk mayonnaise into dressing and toss with romaine and peppers to evenly coat. Serve salad topped with steak slices and Chinese noodles.
Easiest way to peel ginger
Nutrition (per serving)
- Calories
- 761,
- Protein
- 38 g,
- Carbohydrates
- 28 g,
- Fat
- 56 g,
- Fibre
- 5 g,