Osaka Steak Salad
Asian foods are all about contrast. Like hearty cubes of grilled Ranch Steak, marinated with miso, sake, and ginger and paired with tender field greens, pea shoots, edamame and spicy wasabi peas. All tied together with a creamy miso-mustard dressing. It’s the perfect marriage of yin and yum.
Yield: 24 servings
Combine marinade ingredients in large non-reactive container. Add beef steaks; turn to coat. Refrigerate, covered, 20 minutes to 1 hour, turning steaks once.
|Shiro (white) miso||1 1/2 cups|
|Sake||1 1/2 cups|
|Grated fresh ginger||6 tablespoons|
|Beef Shoulder Center (Ranch ) Steaks(IMPS/NAMP 1114E, PSO 1), cut 1-inch thick||9 pounds|
|Miso-Mustard Vinaigrette:|| |
Place water, miso, vinegar and mustard in blender container. Cover; process until smooth. With motor running, slowly add oils, processing until emulsified; season with salt and pepper. Cover and refrigerate until ready to use.
Yield: 3 cups
|Sharo (white) miso||1/2 cup|
|Unseasoned rice vinegar||1/4 cup|
|Dijon-style mustard||3 tablespoons|
|Canola oil||3/4 cup|
|Asian toasted sesame oil||1/2 cup|
|Kosher salt||1/2 teaspoon|
|Ground white pepper||1/2 teaspoon|
|Spiced Macadamia Nuts:|| |
Toss nuts with oil in large bowl. Sprinkle with chili powder; toss again. Spread on parchment-lined sheet pan. Bake 10 minutes in 400°F oven or until nuts are fragrant and toasted. Set aside until ready to use.
|Whole jumbo macadamia nuts||3 cups|
|Canola oil||1 tablespoon|
|Chili powder||1 tablespoon|
| || |
Grill 1 beef steak to medium rare to medium doneness. Cut into 3/4-inch cubes. Toss 2 cups field greens, 1 cup pea shoots, 1/4 cup daikon, 2 Tbsp red bell peppers, 2 Tbsp yellow bell peppers, 2 Tbsp red onion and 2 Tbsp
tomatoes with 1 Tbsp Miso-Mustard Vinaigrette. Mound on plate. Scatter beef cubes on top; drizzle with 1 Tbsp vinaigrette. Garnish with 2 Tbsp edamame, 2 Tbsp Spiced Macadamia Nuts and 1 Tbsp wasabi peas.
|Field greens||3 gallons|
|Oriental pea shoots||1 1/2 gallons|
|Julienned daikon||1 1/2 quarts|
|Julienned red bell peppers||1 1/2 quarts|
|Julienned yellow bell peppers||1 1/2 quarts|
|Julienned red onion||1 1/2 quarts|
|Diced tomatoes||1 1/2 quarts|
|Selled edamame ||3 cups|
|Shelled edamame||1 1/2 cups|
Nutrition information per serving: 759 calories; 38 g fat(7 g saturated fat; 21 g monounsaturated fat); 97 mg cholesterol; 682 mg sodium; 59 g carbohydrate; 7.9 g fiber; 53 g protein; 16.0 mg niacin; 1.4 mg vitamin B6; 6.3 mg vitamin B12; 8.8 mg iron; 54.8 mg selenium; 10.8 mg zinc; 137.0 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.