Tuesday, September 20, 2011

What's on the Grill #229: Grilled Asian Steak with Greens & Ginger Dressing

When it comes to steaks, I am pretty much stuck in my ways: steak with a minimal rub, grilled hot and served whole.  However, as the great freezer thaw continues, I opted to change up my ribeye: steak with sesame seeds, sliced to serve and drizzled with a dressing.  Crazy, I know.

Stranger still, when I do go off the deep end on my steak prep, I typically go with marinades or mega rubs.  I seldom, in fact I can't recall if I have ever, tried an Asian theme.

Sesame Seeds

Thanks to the magic of the Epicurious iPad app, I was able to easily cobble together a recipe out of the steak and greens I had on hand.  My steak dinner is suddenly new again.  Sometimes it's nice to break from habit.

Grilled Asian Steak with Greens & Ginger Dressing
Adapted from Epicurious via Bon Appetit

2 T soy sauce
2 T seasoned rice vinegar
4 1/2 t vegetable oil, divided
1 T minced peeled fresh ginger
1/2 t Asian chili-garlic sauce
1/8 t plus 1/2 t Asian sesame oil, divided
1/4 cup chopped fresh cilantro
2 12-ounce rib-eye steaks
2 T toasted sesame seeds
8 cups mixed greens

1.  For the dressing, mix together the soy sauce, rice vinegar 1 1/2 t vegetable oil, minced ginger, chili-garlic sauce and 1/8 t sesame oil.  Add in the cilantro and stir.

2.  Rub each of the steaks with the remaining sesame oil.  Sprinkle the steaks with the sesame seeds, salt and pepper.

Solo Steak

3.  Prepare the grill for direct high and cook the steaks approximately four minutes on one side, flip and then grill an additional 4-6 for medium rare.  Remove from the grill and allow to rest.

The Rest

4.  Thinly slice the steaks and place over the greens.  Drizzle on the dressing and serve.

Grilled Ribeye with Asian Dressing

I'm not sure how I left this to the end, but the only thing that can make a meal even better is a great beer.  A few weeks ago while hanging out at Boston's, my local, I had the pleasure of meeting David Cole, Co-Founder of the Epic Brewing Company in Utah.  Over the last month, I've noticed Epic's beers showing up at my various haunts.  Epic just started distributing to Ohio and David was in town leading the charge.  Although we only spent a short time together, one thing stood out.  David has a real passion for great beer.

Since we spoke, I have been working my way through the Epic line.  David's passion has certainly made a way into their beers.  So far, they have all been amazing.

Smoked & Oaked

Which brings me to Epic's Smoked & Oaked.  It tasted of sweet apple, vanilla and maybe even scotch.  It had a smokey finish, followed by a "secondary" woody finish.  The simple note I made to myself? "Lovely".

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