Seared steak. Fresh salad. A bright, gingery dressing. What's not to love?
Time
30 minYield
Serves 4Why This Recipe Works
Gradually adding the oil to the blender helped emulsify the vinaigrette and turned it silky-smooth.
Ingredients
4 carrots (2 peeled and chopped, 2 peeled and cut into 2-inch matchsticks)
¼ cup seasoned rice vinegar
2 tablespoons water
1 piece (1½-inch) ginger, peeled and chopped coarse
1 teaspoon toasted sesame oil
1 teaspoon table salt, divided
¼ cup plus 2 tablespoons vegetable oil, divided
1 ½ pounds skirt steak, trimmed and cut with grain into approximate 4-inch lengths (about 8 pieces)
¼ teaspoon pepper
3 romaine lettuce hearts (18 ounces), quartered and sliced thin
½ English cucumber, halved lengthwise and sliced thin
4 radishes, trimmed and sliced thin
Instructions
Cook along with these step-by-step instructions
- Process carrots, vinegar, water, ginger, sesame oil, and salt in blender until finely ground, about 30 seconds. With blender running, slowly add vegetable oil and process until smooth, about 30 seconds; set aside vinaigrette.Recipe TipThe vinaigrette can be refrigerated for up to 1 week; whisk to recombine before using.
- Pat steak dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of steak and cook until well browned and meat registers 125 degrees (for medium-rare), about 2 minutes per side. Transfer to carving board. Repeat with remaining 1 tablespoon oil and remaining steak. Let rest for 5 minutes.
- Toss lettuce, cucumber, radishes, carrots, and ½ cup vinaigrette together in bowl. Divide salad among 4 plates. Slice steak thin against grain. Top salads with steak. Serve, passing remaining vinaigrette separately.
Carrot-Ginger Vinaigrette
Salad
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