Steak Salad with Shoyu Dressing (Video) ステーキサラダ

justonecookbook.com

T's kitchen

subheading: For Steak:

12 to 16 oz ribeye steak (you can use flank steak or any cut you like)

½ tsp kosher salt (Diamond Crystal; use half for table salt)

⅛ tsp freshly ground black pepper

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)

subheading: For Shoyu Dressing:

½ onion

4 Tbsp gluten-free soy sauce

2 Tbsp extra-virgin olive oil

1½ Tbsp mirin

1 Tbsp sugar

1½ Tbsp rice vinegar (unseasoned)

2 Tbsp lemon juice (½ lemon)

2 tsp toasted white sesame seeds

subheading: For Salad:

2 handful salad mix (baby kale, mizuna, pak-choi, mizuna, komatsuna, baby spinach etc)

1 watermelon radish

2 red radishes

½ English cucumber

½ to 1 avocado

6 cherry tomatoes

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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