Goma-Yaki (Japanese Sesame Steak)
Makes:
5 servings
Utensil:
Saladmaster Food Processor
12" Chef's Gourmet Skillet
small mixing bowl
large mixing bowl
Marinade
3
tablespoons
dry sherry
(45
mL)
3
tablespoons
soy sauce, low-sodium
(45
mL)
3
tablespoons
rice wine vinegar
(45
mL)
Dressing
Entrée
3
cups
romaine lettuce, strung, using Cone #2
(210
g)
1⁄2
cup
carrots, thinly sliced, using Cone #4
(61
g)
1⁄2
cup
radishes, thinly sliced, using Cone #4
(58
g)
1⁄2
cup
cucumber, thinly sliced, using Cone #4
(52
g)
1
cup
white rice, cooked
(186
g)
24
pods
snow peas, blanched
(82
82)
Directions:
- In small bowl combine all marinade ingredients. Whisk to combine well.
- Place steak in large bowl or zip-lock bag and pour marinade into chosen container and turn steak to coat. Marinate in refrigerator for at least 2 hours. Can marinade overnight. Remove steak and discard marinade.
Dressing
- In small bowl or jar combine all dressing ingredients. Whisk or shake well and set aside.
Entrée
- Preheat skillet over medium heat. When several drops of water sprinkled on pan skitter and dissipate, place steak in pan. Reduce heat to low and cook for approximately 8 minutes. Cook less if medium-rare doneness is desires. Let rest approximately 5 minutes. Carve into thin slices.
- In large bowl combine cabbage, lettuce, carrots and radishes.
- Place equal amounts on 5 individual plates. For a beautiful presentation, place salad greens on each plate. Starting from the center of the greens, arrange steak slices into a fan position over salad greens. Arrange cucumber slices in a circle on top of steak slices. Mound 1⁄5 cup of rice on top of cucumber slices. Fan pea pods around both sides of rice, radiating down from rice.
- Serve with Dressing.