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Mandarin Steak Salad

Mandarin Marinade
1/4 cup
fresh lemon juice
1/4 cup
wine vinegar
1/4 cup
fresh orange juice
2 tablespoon s
orange or mandarin marmalade
1 teaspoon
minced ginger
clove garlic
1/2 teaspoon
Freshly ground white pepper
Salt to taste
1/2 cup
extra-virgin olive oil
Ginger Vinaigrette
1/2 cup
rice wine vinegar
1/3 cup
almond or extra-virgin olive oil
1 tablespoon
dark sesame oil
medium shallot, chopped
(1/2-inch) piece fresh ginger, peeled and minced
(8-ounce) New York steaks
large fresh shiitake mushrooms, stems trimmed off and discarded
4 cup s
mixed salad greens
2 tablespoon s
unsalted butter
large shallot, minced
1/2 teaspoon
fresh shiitake mushrooms, trimmed and sliced
  1. Prepare the Mandarin Marinade: In a saucepan, combine all of the ingredients except the olive oil, and reduce over low heat to 1/2 cup. Remove from the heat and let cool. Stir in the olive oil and reserve. 
  2. Prepare the Ginger Vinaigrette: In a bowl, mix together all of the ingredients and correct the seasonings to taste, as necessary. Reserve. 
  3. Preheat a grill. 
  4. Brush the steaks with some of the Mandarin Marinade and season them with salt and pepper. Brush the whole shiitake caps with some of the marinade and season with salt and pepper. Grill the steaks to medium-rare and set aside in a warm spot. Grill the mushrooms until they are soft and set aside. 
  5. Toss the salad greens with the reserved Ginger Vinaigrette, adding any collected meat juices to the dressing, and set aside. 
  6. In a large sauté pan, heat the butter until it is foamy. Add the shallot and the sliced shiitakes and sauté for several minutes, until the shallot is translucent and the mushrooms have given up most of their liquid. Season with salt and pepper to taste. 
  7. Mound the salad greens in the center of 4 dinner plates. Slice the steak thinly on the diagonal and fan the slices around 1 side of the greens with the grilled mushroom caps. Arrange the sautéed mushrooms decoratively on the opposite.
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About this Recipe

A classic from the menu of the old Spago Hollywood, this salad works equally well as a summer barbecue main course or a winter appetizer. The New York steaks can be replaced by flank steak, which is also very tasty.

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