Seared Sesame Beef with Wilted Greens
- 2 teaspoons grated fresh ginger
- 3 tablespoons red miso paste
- 1/2 cup tangerine or orange juice
- 1 tablespoon canola oil
- 3 cloves garlic, finely chopped
- 1/2 teaspoon crushed red chile flakes
- 2 tablespoons sesame seeds, mix of black and white if desired, more for garnish
- 1 1/4 pound sirloin tip steak (about 1 1/2-inch thick)
- 1 pound baby spinach
Whisk together ginger, miso paste and juice in a small bowl. Set aside.
Heat oil in a large skillet over medium heat.
Add garlic, chile flakes and sesame seeds and cook, stirring frequently, until toasted and fragrant, 1 to 2 minutes.
Transfer to a small bowl.
Increase heat to medium-high and add steak.
Sear steak for about 4 minutes on each side for medium rare, about 6 minutes on each side for medium well.
Transfer to a platter and spread with garlic-sesame seed mixture.
Cover and let rest before slicing.
Meanwhile, return pan to heat and stir in ginger-miso mixture, scraping up any brown bits from the bottom of the pan.
Sir in spinach and toss to coat.
Cook until just wilted, 1 to 2 minutes.
To serve, divide spinach among 4 plates.
Slice steak thinly and arrange on top of greens.
Sprinkle with sesame seeds and serve immediately.
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- 2 teaspoons grated fresh ginger
- 3 tablespoons red miso paste
- 1/2 cup tangerine or orange juice
- 1 tablespoon canola oil
- 3 cloves garlic, finely chopped
- 1/2 teaspoon crushed red chile flakes
- 2 tablespoons sesame seeds, mix of black and white if desired, more for garnish
- 1 1/4 pound sirloin tip steak (about 1 1/2-inch thick)
- 1 pound baby spinach