STEAK SALAD RECIPE BON APPETIT RECIPES

Name: Thai Steak and Noodle Salad
Yield: 4 Servings
Ingredients: 1 ½-inch piece ginger, peeled, finely chopped; ¼ cup soy sauce; 3 tablespoons raw sugar or light brown sugar; 2 tablespoons fresh lime juice; 1 tablespoon fish sauce; ½ teaspoon freshly ground black pepper; ½ teaspoon garlic powder; ¼ cup olive oil; 1 tablespoon toasted sesame oil; ¾ pound filet mignon steaks, 1 inch thick; Kosher salt; ¼ cup fresh lime juice; ¼ cup hot chili paste (such as sambal oelek); ¼ cup peanut oil or vegetable oil; 2 tablespoons fish sauce; 2 tablespoons sugar; 1 tablespoon honey; 1 garlic clove, finely chopped; Kosher salt (optional); 2 ounces dried ramen or lo mein noodles; Kosher salt; ½ teaspoon toasted sesame oil; 1 large mango, peeled, cut into 1-inch pieces; ½ bunch arugula, stems removed, leaves torn; ½ bunch watercress, tough stems removed; 2 medium carrots, finely shredded on a mandoline or a box grater; 2 scallions, chopped; 2 cups finely shredded savoy cabbage; 1 cup cherry tomatoes, halved; 1 avocado, cut into 1-inch pieces

THAI STEAK AND NOODLE SALAD RECIPE | BON APPéTIT

Thai Steak and Noodle Salad Recipe | Bon Appétit image

This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure.

Provided by Hillstone Restaurant Group

Yield 4 Servings

Number Of Ingredients 36

Ingredients

1 ½-inch piece ginger, peeled, finely chopped
¼ cup soy sauce
3 tablespoons raw sugar or light brown sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ cup olive oil
1 tablespoon toasted sesame oil
¾ pound filet mignon steaks, 1 inch thick
Kosher salt
¼ cup fresh lime juice
¼ cup hot chili paste (such as sambal oelek)
¼ cup peanut oil or vegetable oil
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon honey
1 garlic clove, finely chopped
Kosher salt (optional)
2 ounces dried ramen or lo mein noodles
Kosher salt
½ teaspoon toasted sesame oil
1 large mango, peeled, cut into 1-inch pieces
½ bunch arugula, stems removed, leaves torn
½ bunch watercress, tough stems removed
2 medium carrots, finely shredded on a mandoline or a box grater
2 scallions, chopped
2 cups finely shredded savoy cabbage
1 cup cherry tomatoes, halved
1 avocado, cut into 1-inch pieces
½ cup chopped cilantro
½ cup torn basil leaves
¼ cup torn mint leaves
¼ cup crumbled toasted unsweetened coconut flakes
¼ cup finely chopped salted, roasted peanuts, plus more for serving
Lime wedges (for serving)

Steps:

Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces.
Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Cut just before serving.
Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.
Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES

Pizza Hut Pan Pizza Copycat Recipe | Top Secret Recipes image

The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 10 minutes0S

Prep Time 1 hours 5 minutes0S

Cook Time 1 hours 5 minutes0S

Number Of Ingredients 24

Ingredients

Nutrition Facts : Calories 390 calories

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