Summer Steak Salad with Ginger-Lime Dressing

Ingredients

• •3 tablespoons fish sauce*
• •2 tablespoons sugar
• •2 tablespoons fresh lime juice
• •2 tablespoons water
• •1 tablespoon minced peeled fresh ginger
• •2 cloves garlic cloves
• •1 teaspoon minced red jalapeño chile
• •2 tablespoons oyster sauce*
• •1 tablespoon medium-dry Sherry
• •2 teaspoons tamari soy sauce*
• •2 cloves garlic cloves
• •1 teaspoon brown sugar
• •1¼ pounds New York steak
• •2 bunches watercress
• •3 cups mizuna leaves
• •2 cups Bibb lettuce
• •1 cup Thai basil leaves
• •½ whole English hothouse cucumber
• •12 whole cherry tomatoes
• •2 tablespoons vegetable oil
• •½ whole red onion
• •2 whole shallots
• •¼ whole pineapple
• •peeled
• •cored
• •halved lengthwise
• •cut crosswise into 1/3-inch-thick slices

Cooking Instructions

1. 1.

   Whisk all ingredients in small bowl to blend.

   5 min

2. 2.

   Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.

   30 min

3. 3.

   Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.

   10 min

4. 4.

   Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.

   15 min