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Grilled Beef with Sesame Dressing
© Tina Rupp

Grilled Beef with Sesame Dressing

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Chef Way Shawn McClain marinates steaks in a soy, ginger and chile paste for four hours. He combines these ingredients (and many others) with veal stock to make the dressing.

Easy Way We simply brush the meat with the sesame dressing (omitting the veal stock) before grilling, then drizzle more dressing over a salad of edamame, radishes and watercress.

  1. 1 teaspoon sambal oelek or Asian chile paste
  2. 2 small garlic cloves
  3. 2 tablespoons unseasoned rice vinegar
  4. 1 tablespoon soy sauce
  5. 1 1/2 teaspoons sugar
  6. 1 teaspoon Asian sesame oil
  7. 1/4 cup vegetable oil
  8. 4 large scallions, white and light green parts
  9. Four 4-ounce beef tenderloin steaks
  10. Salt and freshly ground pepper
  11. 1 1/2 cups shelled edamame (7 ounces), thawed
  12. 6 medium radishes, thinly sliced
  13. 1 bunch of watercress, thick stems discarded
  14. Sesame seeds, for garnish
  1. Light a 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.
  2. 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.
  3. 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.
Notes One Serving 466 Calories, 30 gm Total Fat, 4.9 gm Saturated Fat, 16 gm Carbohydrates, 5 gm Fiber.

Suggested Pairing

Fruity, lightly minty California Zinfandel.



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