In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steak salad with charred scallions and kimchi-spiced dressing
Dairy-Free, Gluten-Free, Soy-Free, Paleo
2 Servings, 480 Calories/Serving
5–20 Minutes
Steak salad gets big, complex flavor from a kimchi-inspired dressing made with rice vinegar, fish sauce and hint of sambal chile. Grilling the scallions gives a sweeter depth of flavor that contrasts gorgeously with spicy, fresh radish.
In your bag
1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 8 to 10 scallions
- 8 ounces steak
- 1 tablespoon chile sa-té paste
- 1-inch piece ginger
- 3 radishes
- small bunch cilantro
- ¼ cup Kimchi dressing
- 5 ounces mixed Asian greens
- 1 tablespoon fried garlic
Nutrition per serving
20
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Grill scallions
Heat grill pan or skillet on medium. Trim root end off scallions and toss in a bowl with a drizzle of oil and sprinkle of salt. Once oil shimmers, grill scallions on both sides until soft and slightly charred, 6 to 8 minutes. Remove from heat and set aside. While those are grilling, rub steak thoroughly with sa-té paste and set aside to marinate.
2
Sear steak, prep dressing
In same skillet, heat 1 tablespoon oil on high until shimmering. Sear steak until brown on both sides and slightly pink in the middle, 3 to 4 minutes each side. Take off heat and let rest for 5 minutes. Meanwhile:
*Chop grilled scallions into 1-inch pieces.
*Mince and peel ginger.
*Trim off ends of radishes and slice into thin rounds.
*Roughly chop cilantro.
Toss scallions, ginger, radish and cilantro together with kimchi dressing.
*Chop grilled scallions into 1-inch pieces.
*Mince and peel ginger.
*Trim off ends of radishes and slice into thin rounds.
*Roughly chop cilantro.
Toss scallions, ginger, radish and cilantro together with kimchi dressing.
3
Finish salad
Once steak has rested, slice against the grain into long, ¼-inch strips. Toss steak with greens, vegetables and dressing. Divide evenly between two plates and garnish with fried garlic.