Mandarin Steak Salad
Ingredients
Mandarin Marinade
- 60 ml lemon juice fresh
- 60 ml wine vinegar
- 60 ml mandarin juice fresh
- 2 tbsp mandarin marmalade
- 1 tsp minced ginger
- 1 clove garlic
- 1/2 tsp freshly ground white pepper
- salt to taste
- 120 ml extra-virgin olive oil
Ginger Vinaigrette
- 120 ml rice wine vinegar
- 75 ml almond or extra-virgin olive oil
- 1 tbsp sesame oil dark
- 1 shallot chopped
- 2 cm fresh ginger peeled and minced
Salad
- 2 New York rib steaks * 600 gr each
- 6 shiitake mushrooms large, fresh, stems trimmed off and discarded
- 400 gr salad greens mixed
- 2 tbsp butter
- 1 shallot minced
- 250 gr shiitake mushrooms fresh, trimmed and sliced
Instructions
Prepare the Mandarin Marinade:
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In a saucepan, combine all of the ingredients except the olive oil, and reduce over low heat to 2/3 (+/- 120 ml) Remove from the heat and let cool. Stir in the olive oil and reserve.
Prepare the Ginger Vinaigrette:
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In a bowl, mix together all of the ingredients and correct the seasonings to taste, as necessary. Reserve.
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Preheat a grill.
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Brush the steaks with some of the Mandarin Marinade and season them with salt and pepper. Brush the whole shiitake caps with some of the marinade and season with salt and pepper. Grill the steaks to medium-rare and set aside in a warm spot. Grill the mushrooms until they are soft and set aside.
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Toss the salad greens with the reserved Ginger Vinaigrette, adding any collected meat juices to the dressing, and set aside.
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In a large sauté pan, heat the butter until it is foamy. Add the shallot and the sliced shiitakes and sauté for several minutes, until the shallot is translucent and the mushrooms have given up most of their liquid. Season with salt and pepper to taste.
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Mound the salad greens in the center of 4 dinner plates. Slice the steak thinly on the diagonal and fan the slices around 1 side of the greens with the grilled mushroom caps. Arrange the sautéed mushrooms decoratively on the opposite.
Recipe Notes
* Cut from the area of the cow below the backbone, NY strip steaks are tender, lean, and typically boneless. It has a good amount of marbling, which lends a ton of flavor to this evenly, but it’s not quite as tender as a ribeye or a tenderloin.
Recipe by Wolfgang Johannes Puck. Puck is an Austrian-American chef, restaurateur, born in Austria. Puck moved to the United States at the age of 24. In 1973, he moved to Los Angeles, opening his first restaurant, Spago, in 1982. After that he opened numerous restaurants and published cook books.
Photography by https://spiritedtable.com/