Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing

Ingredients for Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing

• 2 cucharadas de salsa de soja

• 2 tablespoons seasoned rice vinegar

• 4 1/2 teaspoons vegetable oil, divided

• 1 cucharada de jengibre fresco pelado y picado

• 1/2 teaspoons Asian chilli-garlic sauce

• 1/8 teaspoons plus 2 teaspoons Asian sesame oil, divided

• 1/4 taza de cilantro fresco picado

• 60g rib-eye steaks

• 2 tablespoons toasted sesame seeds

• 230g crimini (baby bella) mushrooms, quartered

• 8 cups mixed greens

Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chilli-garlic sauce, and 1/8 teaspoons sesame oil in small bowl. Add coriander and stir to blend. Set dressing aside.

Rub 1/4 teaspoons sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.

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