Marinated Steak Salad with Piquant Dressing

Brynie Greisman Recipe By
  • Cooking and Prep: 1 h 20 m
  • Serves: 8
  • Contains:

Treat your palate to an unforgettable experience — crispy minute steak over a green salad, garnished with a unique dressing that will tantalize your taste buds. Topped with crispy fried onions and sprinkled with pomegranate arils, this is a dish to savor.

Ingredients (21)

Steak

Marinade

Dressing

Salad

Start Cooking

Prepare the Steak

  1. Cut the minute steak into strips while still frozen. Set aside.

  2. Mix together the marinade ingredients in a large ziplock bag. Taste and adjust seasoning if desired. Add meat and coat well in the marinade. Refrigerate for one to two hours.

  3. Heat a frying pan to very hot. Drizzle with olive oil. Add steak slices in shifts, and fry for about one minute on each side, until no longer pink and getting crispy. Transfer to a plate or pan lined with paper towels to drain. 

Note:

This can be done a day in advance. Reheat in frying pan before using. If you'd like, you can pan-fry the mushrooms for the salad in the same pan.

Prepare the Dressing

Yields approximately 1 and 1/2 cups.

  1. Combine all ingredients in a deep bowl.

  2. Blend well with an immersion blender. Taste and adjust if desired. 

Note:

This can be done two days in advance.

Variation:

If you don’t have mango nectar, you can sub approximately 1/2 a cut-up mango. You’ll get a fruitier taste, but you might have to add a bit of water too.

To Serve

  1. Place lettuce in a large decorative bowl. Add mushrooms.

  2. Scatter the pomegranate arils and fruit of your choice on top. Top with crisped steak.

  3. Drizzle with dressing or serve on the side. Garnish with crispy fried onions. Enjoy!

Credits

Photography: Moishe Wulliger

Styling: Renee Muller

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