Steak with citrus-soy sauce & broccoli salad
I’m having a bit of writer’s block lately. I’m not quite sure why. There’s plenty of things going on. The horses are as comical as ever – the dogs are as sweet as pie – the cat continues to simultaneously annoy me and make me fall in love with him all over again.
I can always talk about work, I guess. Isn’t that what Americans default to when conversations get awkwardly quiet? How’s work?? Work is fun, enjoyable, exhausting.
Yesterday I left for work at 7am and didn’t get home until 9:30pm. I guess I can’t call *all* of that working since it included supervising my high schoolers wash cars as a fundraiser and watching the boys play Friday night football (but really I was watching the band kids).
Maybe it was the busyness of my school days that led me to choosing a meal like this for our dinner. The red meat, especially in the form of a steak, is particularly out of ordinary for us. The convenience of prepacked broccoli salad made this meal come together in 15 minutes flat, and most of that time was inactive! The salad is super delicious and feels very fulfilling. I reduced the meat portions per person quite significantly as compared to the original recipe posted at Pink Parsley, so feel free to check it out if you have a mightier appetite.
Steak with citrus-soy sauce & broccoli salad (slightly adapted from America’s Test Kitchen)
- 1 1/2 cups frozen shelled edamame
- 5 Tbs low-sodium soy sauce
- 1 Tbs grated orange zest + 1/4 cup juice
- 2 Tbs rice wine vinegar
- 1 Tbs freshly grated ginger
- pinch of crushed red pepper flakes
- 3 Tbs toasted sesame oil
- 1 (10-oz) bag broccoli salad mix
- 1/2 cup peanuts, toasted
- 1 (10- to 12-oz) boneless strip steak, 1-2 inches thick
- Place edamame in a bowl, cover, and microwave 4 to 6 minutes, or until tender. Set aside to cool for 5 minutes.
- Meanwhile, whisk the soy sauce, orange zest & juice, rice vinegar, ginger, and red pepper flakes together in a small bowl.
- Transfer 3 tablespoons of the dressing to a large bowl and add in 2 tablespoons of the sesame oil.
- Add the broccoli slaw mix, edamame, and peanuts, and toss to coat. Season with salt and pepper to taste and set aside.
- Pat the steaks dry with paper towels and season liberally with salt and pepper.
- Heat the remaining tablespoon of sesame oil in a large skillet over medium-high heat. Cook steaks until well browned and cooked to your liking, turning once (about 3-5 minutes per side). Remove from heat and transfer to a cutting board, tenting loosely with foil.
- Let rest while you make the pan sauce. Reduce the pan’s heat to medium-low.
- Add the remaining soy sauce mixture to the now-empty skillet and cook until slightly thickened, about 1 minute.
- To serve, divide the slaw evenly among 4 plates. Thinly slice the steaks and distribute among plates, and drizzle with sauce.