- 1 tablespoon peanut or canola oil
- 9 ounces New York strip steak, 1 inch thick
- ½ teaspoon coarse salt, more to taste
- Scant 1/4 tsp. freshly ground black pepper, more to taste
- 2 large shallots, thinly sliced
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- ¼ cup dry sherry
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 8 cups loosely packed salad greens, preferably a mixture of frisée and baby spinach leaves
- ½ small cucumber, peeled, seeded, and thinly sliced
- ¾ cup wide chow mein noodles
I used some nice fresh spinach and it worked out great. Don’t overcook that steak!
1. Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Season the steak on both sides with the salt and pepper. Put the steak in the hot oil and sear for 3 min. Turn the steak and cook for another 2 to 3 min. for rare or 4 min. for medium rare (keep in mind that the steak will cook more later). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
2. Return the skillet to medium heat. Add the shallots and cook, stirring frequently, until lightly browned on the edges and slightly frizzled, about 3 min. Add the ginger and garlic and cook until fragrant, about 1 min. Slide the skillet off the heat and let cool slightly. Stir in the sherry, soy sauce, and sesame oil.
3. Trim the fat from the side of the steak and cut the steak into thin (1/8-inch) slices. Add the steak slices and any accumulated juices to the skillet; season with salt and pepper and stir until well coated. Toss the steak and liquid with the greens until well blended and slightly wilted. Top with the cucumbers and chow mein noodles and serve immediately.