Name: Marinated Steak Salad with Piquant Dressing
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 3/4 pound (300 gram) minute steak, cut very thinly (made for pan-roasting); olive oil, for pan-roasting; 1 pound (450 grams) mixed greens; handful of fresh mushrooms, sliced; pomegranate arils; persimmon or pears, finely diced; crispy fried onions (I used French’s); 2 tablespoons Gefen Honey; 1 teaspoon semi-dry white wine or rosé like Pacifica Rosé; 2 tablespoons olive oil; 2 cloves garlic, crushed; pinch salt; 1 or 2 pinches smoked paprika; 1/2 cup mango nectar (see note); 1 tablespoon Tuscanini Balsamic Vinegar or apple cider vinegar; 3 tablespoons olive oil; 2 tablespoons light brown sugar; scant teaspoon Dijon mustard; 1 clove garlic, crushed; salt, to taste; 1/2 medium ripe good-quality avocado

Marinated Steak Salad with Piquant Dressing

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

Steak

3/4 pound (300 gram) minute steak, cut very thinly (made for pan-roasting)
olive oil, for pan-roasting

Salad

1 pound (450 grams) mixed greens
handful of fresh mushrooms, sliced
pomegranate arils
persimmon or pears, finely diced
crispy fried onions (I used French’s)

Marinade

2 tablespoons Gefen Honey
1 teaspoon semi-dry white wine or rosé like Pacifica Rosé
2 tablespoons olive oil
2 cloves garlic, crushed
pinch salt
1 or 2 pinches smoked paprika

Dressing

1/2 cup mango nectar (see note)
1 tablespoon Tuscanini Balsamic Vinegar or apple cider vinegar
3 tablespoons olive oil
2 tablespoons light brown sugar
scant teaspoon Dijon mustard
1 clove garlic, crushed
salt, to taste
1/2 medium ripe good-quality avocado

Directions

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

Combine all ingredients in a deep bowl.
Blend well with an immersion blender. Taste and adjust if desired.

Place lettuce in a large decorative bowl. Add mushrooms.
Scatter the pomegranate arils and fruit of your choice on top. Top with crisped steak.
Drizzle with dressing or serve on the side. Garnish with crispy fried onions. Enjoy!

Notes:

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.

Notes:

This can be done two days in advance.

Variations:

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.

Description:

Yields approximately 1 and 1/2 cups.

Description:

Photography: Moishe Wulliger

Styling: Renee Muller

Marinated Steak Salad with Piquant Dressing

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Steak

3/4 pound (300 gram) minute steak, cut very thinly (made for pan-roasting)
olive oil, for pan-roasting

Salad

1 pound (450 grams) mixed greens
handful of fresh mushrooms, sliced
pomegranate arils
persimmon or pears, finely diced
crispy fried onions (I used French’s)

Marinade

2 tablespoons Gefen Honey
1 teaspoon semi-dry white wine or rosé like Pacifica Rosé
2 tablespoons olive oil
2 cloves garlic, crushed
pinch salt
1 or 2 pinches smoked paprika

Dressing

1/2 cup mango nectar (see note)
1 tablespoon Tuscanini Balsamic Vinegar or apple cider vinegar
3 tablespoons olive oil
2 tablespoons light brown sugar
scant teaspoon Dijon mustard
1 clove garlic, crushed
salt, to taste
1/2 medium ripe good-quality avocado

Directions

Step 1 - Prepare the Steak

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

Step 2 - Prepare the Dressing

Combine all ingredients in a deep bowl.
Blend well with an immersion blender. Taste and adjust if desired.

Step 3 - To Serve

Place lettuce in a large decorative bowl. Add mushrooms.
Scatter the pomegranate arils and fruit of your choice on top. Top with crisped steak.
Drizzle with dressing or serve on the side. Garnish with crispy fried onions. Enjoy!

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Marinated Steak Salad with Piquant Dressing

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