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INGREDIENTS
1/2 cup reduced-sodium soy sauce
1/3 cup sugar
3 tablespoons sake, rice wine or dry sherry
1 teaspoon dark Asian sesame oil
6 cloves garlic, minced
4 scallions, trimmed and minced
1 tablespoon sesame seeds, toasted
1/2 teaspoon hot paprika
1/2 teaspoon black pepper
12 cups mixed greens, including Romaine
DIRECTIONS
1. Place steak in baking dish.
Marinade:
1. Mix soy, sugar, sake, oil, garlic, scallions, sesame seeds, paprika and pepper in small bowl. Pour over steaks. Marinate 1 hour in refrigerator, turning after 30 minutes.
2. Prepare outdoor grill with hot coals or heat oven broiler. Grill or broil steaks 8 minutes per side or until temperature registers at least 145 degrees for medium-rare. Thinly slice steak across grain.
3. Toss greens with half the Pear Dressing; add steak. Serve other half of dressing at table. Makes 6 servings.
INGREDIENTS
Dressing:
1 small clove garlic
1 fresh red hot chile (like a red jalapeno), stemmed, cut in half crosswise (not seeded)
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 tablespoons very thinly sliced lemongrass (from 2 stalks; remove the tough outer leaves and slice the tender white core)
1 1/4 teaspoons light brown sugar
1/4 teaspoon red chile flakes
Steak:
1/2 tablespoon vegetable oil
1-inch-thick beef strip steak (also called New York strip), 9 to 10 ounces
1/4 cup thinly sliced shallot rings (from about 2 medium shallots)
1/4 cup loosely packed fresh mint leaves, roughly chopped
3 tablespoons roughly chopped cilantro leaves and stems
1/2 - 1 tablespoon ground toasted rice
Iceberg lettuce leaves for serving
DIRECTIONS
1. Make the dressing: Using a chef's knife, mince the garlic and one of the chile halves and then scrape them together against the cutting board with the flat side of the knife until they make a coarse paste (you can also do this in a mortar and pestle). Put the paste in a small bowl. Slice the remaining chile half into thin rings and add it to the paste, along with the lime juice, fish sauce, lemongrass, brown sugar, and red chile flakes. Stir well and set aside.
2. Cook the steak: Heat the oil in a medium skillet over medium high heat. Sear the steak until it is well browned on one side, 5 to 6 minutes. Flip and cook until the second side is dark brown and the meat is medium rare (touch the steak or cut into it to check), another 5 to 6 minutes. Transfer to a cutting board and let rest for 5 minutes. Slice the steak thinly and then cut into bite-size pieces.
3. In a medium bowl, combine the beef (and any accumulated juices), shallots, mint, and cilantro. Stir the dressing and pour it on top. Toss gently. Add the ground toasted rice, if using, and toss.
4. Transfer the beef to a platter and serve immediately with the lettuce leaves, or plate individual servings with a portion of beef cradled in a few lettuce leaves.
Tips:
1. For ground toasted rice, put 2 tablespoons uncooked rice (preferably sticky rice) in a small, dry frying pan over medium heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes. (The rice may smoke; use your exhaust fan). Let cool for a few minutes and then grind into a coarse powder in a spice grinder or with a mortar and pestle.
INGREDIENTS
Mozzarella cheese
Fresh basil
Cherry tomatoes
Olive oil, balsamic vinegar or your favorite dressing
Fresh ground pepper (to taste)
DIRECTIONS
1. Insert a large toothpick or small skewer through a bite-size ball of fresh mozzarella cheese. Then fold a fresh basil leaf and add it to the small skewer, and finally a cherry or grape tomato.
2. Place the cheesebasiltomato skewers on a platter and drizzle with olive oil, balsamic vinegar or other salad dressing of your choice and some fresh ground pepper to taste.
INGREDIENTS
1/2 cup light mayonnaise
1/4 cup
1/4 cup fresh squeezed lemon juice (from 1 large lemon)
2 anchovy fillets (from a 3-ounce can)
1/2 teaspoon plus 1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (18 ounces) romaine hearts, trimmed, rinsed and dried
2 medium-size beef filet mignon steaks (about 3/4 pound total)
DIRECTIONS
1. In a mini chopper or a blender, combine mayonnaise, Parmesan, lemon juice, anchovies, 1/2 teaspoon of the garlic powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Puree until smooth and well combined, scraping down side of bowl if necessary.
2. Heat gas grill or grill pan to medium-high heat. Season steaks with remaining 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Stack large leaves of romaine, and cut in half lengthwise along the rib. Then cut crosswise into 1-inch pieces. Repeat with remaining lettuce leaves and transfer lettuce to a large bowl.
4. Grill steaks for 4 to 6 minutes per side, depending on thickness or until meat registers 130 degree F on an instant-read thermometer for medium-rare. Grill an additional minute per side for medium. Remove steaks to a cutting board and tent with foil. Let rest 5 minutes.
5. Pulse dressing again to blend, then toss with lettuce. Divide salad equally among four plates. Thinly slice steak, then fan over salad on each plate, dividing evenly.
INGREDIENTS
2 1/2 pounds skirt steak
2 tablespoons minced garlic
5 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil plus additional for brushing
1 tablespoon plus 1 teaspoon Dijon mustard
7 cups assorted lettuces
1 cup grape tomatoes, halved
1/4 cup capers
DIRECTIONS
1. Rinse and pat meat dry. Combine garlic, 3 tablespoons vinegar, and 1 tablespoon oil in a resealable plastic bag, seasoning with salt and pepper. Add beef and seal bag. Shake and rub bag to distribute marinade evenly. Let stand at room temperature 20 minutes.
2. Whisk together mustard and remaining 2 tablespoons vinegar in a small bowl. Salt and pepper to taste. Add remaining 5 tablespoons oil in a slow stream, whisking until thickened and emulsified. Combine lettuce, tomatoes, and capers in another bowl.
3. Preheat grill about 5 minutes. Cook steaks on a lightly oiled rack over high heat, turning once, until medium rare, about 5 minutes, depending on thickness. Transfer to a plate and let stand 10 minutes. Meanwhile, drizzle vinaigrette over salad, tossing to combine.
4. Cut steak into slices and serve topped with salad. Makes 8 servings.
INGREDIENTS
1 box Betty Crocker® Suddenly Salad® Caesar pasta salad mix
1/2 cup Italian dressing
4 cups torn romaine lettuce
1 cup cubed salami
1 cup cherry tomatoes, halved
4 ounces mozzarella or provolone cheese, cut into 1/2-inch cubes (1 cup)
1 can sliced ripe olives, drained (2 1/4 ounces)
DIRECTIONS
1. Empty Pasta mix into 3-quart saucepan 23 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together seasoning mix and dressing. Toss with pasta and remaining ingredients. Stir in croutons and Parmesan topping just before serving. Serve immediately, or refrigerate.
Tip:
1. High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box.
INGREDIENTS
1 garlic clove, smashed
Salt
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 large romaine heart, chopped
1 small head radicchio, halved, cored and coarsely chopped
1/4 head of iceberg lettuce, coarsely chopped
1 tender celery rib, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup cherry tomatoes
1/4 cup pitted green olives, preferably Sicilian
8 peperoncini
2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
DIRECTIONS
1. In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away.
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