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sambal oelek garlic rice vinegar soy sauce sugar sesame oil vegetable oil scallions beef tenderloin salt shelled edamame radishes sesame seeds
Viewed: 28 - Published at: 3 years agoIngredients
- 1 teaspoon sambal oelek or 1 teaspoon asian chili paste
- 2 small garlic cloves
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 12 teaspoons sugar
- 1 teaspoon sesame oil
- 14 cup vegetable oil
- 4 large scallions, white and light green parts
- 4 (4 ounce) beef tenderloin steaks
- salt & freshly ground black pepper
- 1 12 cups shelled edamame, thawed (7 ounces)
- 6 medium radishes, thinly sliced
- 1 bunch watercress, thick stems discarded
- sesame seeds, for garnish
Method
- Light the grill.
- In a blender, combine the sambal oelek, garlic, vinegar, soy sauce, sugar and sesame oil and process until smooth; blend in the vegetable oil until incorporated.
- Brush the scallions and steaks with 1 tablespoon of the dressing and season with salt and pepper.
- Grill over moderately high heat, turning occasionally, about 5 minutes for the scallions and 8 minutes for medium-rare steaks.
- Let the steaks rest for 5 minutes, then slice.
- Cut the scallions into 1/2-inch pieces and transfer to a bowl.
- Add the edamame, radishes, watercress and about 5 tablespoons of the dressing and toss.
- Mound the salad on plates and place the sliced steak alongside.
- Drizzle the remaining dressing over the steak, sprinkle with sesame seeds and serve.
