Spicy Vinaigrette For Asian Steak Salad Food

SPICE-RUBBED STEAK SALAD WITH CREAMY RED WINE VINAIGRETTE

Steps:

• For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
• Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
• Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
• For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
• For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.

SPICED BALSAMIC VINAIGRETTE

Steps:

• Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.

ASIAN STEAK SALAD WITH SPICY VINAIGRETTE

Steps:

• Prepare the marinade: Place lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place steak in a shallow dish; cover with marinade, turning to completely coat. Transfer to refrigerator, and marinate 1 hour.
• Remove steak from refrigerator 30 minutes before cooking; let sit at room temperature. Heat a grill or grill pan over medium-high heat. Remove steak from marinade, and season with black pepper. Sear steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare. Transfer steak to cutting board; let cool slightly, and thinly slice on the bias.
• In a large bowl, combine red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using. Drizzle with the vinaigrette, and toss well to combine. Arrange vegetables and steak on four serving plates. Garnish each serving with 1 1/2 teaspoons chopped peanuts.

KOREAN GOCHUJANG VINAIGRETTE RECIPE

Steps:

• Enjoy.

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Steps:

• Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
• Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

ASIAN PEANUT VINAIGRETTE

Steps:

• Combine the wet and dry ingredients in a mixing bowl.
• Wisk together until thoroughly mixed.
• Use immedately or refrigerate for up to 7 days.

ASIAN VINAIGRETTE SALAD DRESSING

Steps:

• Mix first 5 ingredients in a bowl or food processor.
• If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
• If using a food processor, leave it running while you drizzle in the oil.
• When dressing is well combined, add sesame seeds and scallions.
• Serve immediately or refrigerate and use within a week.

SPICY VINAIGRETTE FOR ASIAN STEAK SALAD

Steps:

• Combine all ingredients in a small bowl, and whisk to combine.

SPICY VINAIGRETTE

Steps:

• Chop thyme leaves to release the flavor. In a small bowl, combine remaining ingredients. Add chopped thyme; whisk well.

GRILLED STEAK SALAD WITH ASIAN DRESSING

Steps:

• Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
• Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.