ASIAN SALAD WITH GRILLED RIB EYE (KOSHER FOR PASSOVER)
A fresh, crisp, and flavorful salad, combined with juicy and perfectly seared rib eye. The contrast between the hot meat and the fresh salad, along with the sweet and sour dressing, makes it spectacular.
PREPARATION TIME
25 minutes
SERVINGS
4 servings
DIFFICULTY
Easy – medium
INGREDIENTS
For the salad:
- 2 cups lettuce (romaine or mixed), chopped
- 1 large carrot, julienned
- 1 cucumber, julienned (seeded)
- 1 cup rice vermicelli, cooked according to package instructions
- 2 tablespoons chives, finely chopped
- ¼ cup fresh mint, chopped
For the meat:
- 2 rib eye steaks (approx. 250–300 g each)
- Salt to taste
- Black pepper to taste
- 1 tablespoon oil (olive or neutral)
For the dressing:
- 3 tablespoons soy sauce (kosher for Passover or allowed substitute)
- Juice of 2 lemons
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
PREPARATION
1. Prepare the noodles
Cook the rice vermicelli according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.
2. Cook the rib eye
- Season the meat with salt and pepper on both sides.
- Heat a pan or grill over high heat.
- Add the oil and sear the rib eye for 3–4 minutes per side (depending on desired doneness).
- Remove from heat and let rest for 5 minutes.
- Slice thinly against the grain.
3. Assemble the salad
In a large bowl, mix the lettuce, carrot, cucumber, chives, and mint.
Add the rice vermicelli and mix lightly.
4. Prepare the dressing
In a small bowl, mix all ingredients until well combined.
5. Plating
Serve the salad on plates, place the warm rib eye strips on top, and finish with the dressing. Mix lightly before serving.
TIPS
- Serve with freshly cooked meat for a delicious contrast.
- You can add toasted sesame seeds or chili flakes for more texture and flavor.
- For a more complete meal, add sliced avocado.