Ingredients
STEAK:--
1 kg steak
2 tsp SIDS SALT & PEPPER
¼ tsp SIDS CRAZY SALT
2 tbsp rice bran oil
SHOYU DRESSING:--
1 onion
8 tbsp gluten-free soy sauce
4 tbsp EV olive oil
3 tbsp mirin
2 tbsp sugar
3 tbsp rice vinegar
1 lemon
4 tsp toasted white sesame seeds
SALAD:--
4 handful Asian greens
4 red radishes
1 Lebanese cucumber
1-2 avocado
12 cherry tomatoes
Directions
STEAK:
Let the steak sit at room temperature for 30 minutes.
Pat dry the steak with paper towel. Sprinkle both sides (and the edges) generously with SIDS SALT & PEPPER and SIDS CRAZY SALT.
Heat the rice bran oil in a cast iron pan on high heat. Sear the steak in the pan for 6 minutes, turning every 15 seconds.
Remove the steak from the heat and let it rest on a cutting board for 10 minutes.(If you cut the meat right away, all the juice will come out.) Cut into thin slices, against the grain of the meat.
SHOYU DRESSING: In a food processor, purée the onion then add soy sauce, olive oil, mirin, sugar, rice vinegar, lemon juice, sesame seeds and blitz all together for ½ second.
Assemble the salad with Asian greens, red radishes, cucumber, avocado, and cherry tomatoes. You can choose any leafy salad and other salad ingredients you like.
Place the steak on top and drizzle with shoyu dressing.
