Grilled Beef Tataki With Crispy Wontons and Asian Microgreen Salad

1 (3-inch) piece fresh ginger
4 green onions, sliced and roughly chopped
1 tablespoon sesame oil
5 tablespoons canola oil, divided
1 cup soy sauce, divided
1 (2-pound) flat-iron steak
1/2 cup brown sugar
Vegetable or peanut oil, for frying
1/2 packaged wonton skins, julienned
2 cups sliced shiitake mushrooms
4 ounces Asian microgreens
1 (2.2-ounce) package daikon sprouts or micro daikon
1 ounce micro cilantro
Oriental Vinaigrette (recipe follows)

Cut off 1 inch of the ginger; peel, slice and roughly chop. Combine chopped ginger with the sliced green onions, sesame oil, 2 tablespoons of the canola oil and 1/2 cup of the soy sauce. Add the steak to bowl and rub mixture into meat; let marinate for 1 hour before cooking.

Combine remaining piece of ginger, remaining 1/2 cup soy sauce and the brown sugar in a saucepan. Bring to a simmer over medium heat, simmer for 5 minutes, strain ginger from liquid and set sauce aside.

In a pot large enough to accommodate deep-frying, add the vegetable or peanut oil to a depth of several inches. Heat oil to 325 F. Separate the wontons into individual strips and fry in small batches until golden-brown, about 2 minutes. Transfer wontons to a paper towel-lined plate to drain.

Heat remaining 3 tablespoons canola oil in a large skillet. Add the mushrooms and saute until softened and beginning to brown. Add about 1/4 cup ginger-infused soy sauce to pan and allow to caramelize on mushrooms. Transfer mushrooms to a plate to cool.

Preheat grill pan or broiler to medium-high heat. Remove steak from marinade and grill about 2 minutes per side. Let rest about 5 minutes while you prepare salad.

Toss cooled mushrooms in a bowl with the microgreens, sprouts, cilantro, 1/4 cup of the Oriental Vinaigrette and crispy wontons. To serve, slice steak paper-thin and fan a few slices on each of 6 plates. Divide salad among each plate, drizzle steak with remaining ginger-infused soy sauce and serve.

Makes 6 servings.

ORIENTAL VINAIGRETTE: In a small mixing bowl, whisk together 2 tablespoons each soy sauce and rice-wine vinegar, 1 tablespoon sesame oil, 2 teaspoons grated fresh ginger, 1 teaspoon powdered sugar and 1/4 cup canola oil.

— Recipe from "Microgreens: A Guide to Growing Nutrient-Packed Greens," by Eric Franks and Jasmine Richardson.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK