Sesame Crusted Beef And Spinach Salad Recipe 435

COOKED SPINACH SALAD WITH SOY AND SESAME

Steps:

• Wilt, drain, and squeeze dry the spinach. Chop the spinach into large, uneven pieces.
• Place the garlic, scallions, vinegar, soy sauce, and oil in a large bowl and whisk thoroughly to combne. Add the spinach and toss to evenly coat the leaves. Season with a good squeeze of lemon juice and salt and pepper; taste and adjust the seasoning.
• To serve, divide the salad among four bowls and sprinkle each with a portion of toasted sesame seeds.
• Note: To toast the sesame seeds, preheat the oven to 350 degrees F. Scatter the seeds on a baking shseet and bake until lightly browned, 3 to 4 minutes.

STEAK SPINACH SESAME SALAD

Steps:

• Boil the beef broth with the chopped steak-umms until cooked and reduced to 1/4 cup. If using roast beef, you don't need to cook it, just chop and add it to the cooked broth.
• Whisk sesame oil, lemon juice, tahini, and soy sauce together.
• Add ginger and stock.
• Put spinach, red onion, and mushrooms in a bowl.
• Add tomatoes.
• Pour dressing on.
• Grind in pepper.
• Toss; sprinkle sesame seeds on top.

SESAME-CRUSTED BEEF AND SPINACH SALAD RECIPE - (4.3/5)

Steps:

• Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until almost desired doneness, turning once halfway through broiling time. Allow 11 to 13 minutes for medium-rare doneness (145 degrees F) or 16 to 18 minutes for medium doneness (160 degrees F). Brush mustard on top of the steak; sprinkle with half of the sesame seeds. Turn steak over; brush with the remaining mustard and sprinkle with the remaining sesame seeds. Broil about 4 minutes more or until sesame seeds are lightly browned, turning once halfway through broiling time. Divide spinach among four serving plates. Top with garbanzo beans and onion. Thinly slice steak across the grain; arrange on salads. Top with apricots. Drizzle with Orange-Mint Vinaigrette. ORANGE-MINT VINAIGRETTE: In a blender blend together all ingredients until emulsified.

SPINACH AND BEEF SALAD

Steps:

• In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
• In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
• For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.

FIRECRACKER SPINACH SALAD WITH ORANGE SESAME DRESSING

Steps:

• 1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
• 2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.

SESAME SPINACH SALAD

Steps:

• In a large bowl, toss the spinach, tomatoes, avocados, shrimp, mushrooms, eggs and sesame seeds. Sprinkle with Parmesan cheese. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat.

WARM BEEF AND SPINACH SALAD

Steps:

• In a small bowl, combine the sour cream, milk, horseradish and mustard; set aside., In a large nonstick skillet coated with cooking spray, cook and stir onion over medium-high heat until tender. Add beef; cook and stir until heated through., In a salad bowl, combine spinach and tomatoes. Add beef mixture and dressing; toss to coat.

SPINACH SALAD WITH SESAME DRESSING

Steps:

• For the salad, just toss the ingredients in a salad bowl and set aside to prepare the dressing.
• To make the dressing, cook the sesame seeds and garlic in the oil in a small skillet for 1 minute (not too hot or garlic will pop and splatter).
• Remove from heat and stir in rest of the ingredients.
• Cool slightly and pour over the salad.
• Toss gently and serve.

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD

Steps:

• Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
• While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
• Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
• Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
• Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
• Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
• Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

SESAME BEEF

Steps:

• Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.
• Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
• Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

SPINACH SALAD WITH SESAME DRESSING

Steps:

• Boil the kettle and put the spinach in a large colander set over the sink. Pour over enough boiled water to just wilt the leaves (you may need to do this in batches), then leave to cool. When cool, squeeze the spinach to get rid of the excess water.
• Make your dressing by combining all the remaining ingredients (except the sesame seeds) together with 2 tbsp water. (Add a little more water if you want a runnier consistency.) Pour a little dressing over the spinach and toss to coat, then drizzle over the remainder. Sprinkle over the sesame seeds and serve.