Papaya steak salad
Did you ever wonder what to do with dried mushrooms? Well here is your chance! They are more fragrant in flavor and will create a meaty and deep flavor to any dish! If you are a cilantro hater, make this anyways and just leave out the cilantro! If you are a cilantro lover, you don't even need to remove the cilantro from its stems, just roughly chop it at the top part and embrace the stems!
Special Diet: Dairy Free, Gluten Free, Soy Free
Course: Salad, Side Dish
1 cup dried mushrooms
1/2 kilo of Entrecote steak 1 onion, thinly sliced
1/2 cup extra virgin olive oil
1/4 cup rice vinegar
1 teaspoon salt pink Himalayan
1 tablespoon ginger, finely grated
1 1/2 tablespoon honey
4 ounces kale cut into bite size pieces
1 papaya. seeds removed, cut into cubes
1/4 cup fresh cilantro roughly chopped
Rinse mushrooms well. Place mushrooms in a bowl and let soak in boiling water for at least 30 minutes.
Bring steak to room temperature. Season with 1/2 teaspoon of salt and freshly ground black pepper on both sides. Rub in 1/4 cup of olive oil on both sides.
Prepare a large grill pan on high heat. Add the steak and cook for 3 - 6 minutes per side, depending on how you like your meat done.
After you remove the steak from the pan, keep it on high heat and add the onion, mixing it around and letting it grill for 3 minutes. Let steaks rest for 4 minutes.
In a large bowl whisk together 1/4 cup of olive oil, vinegar, ginger, honey and 1/2 teaspoon of salt.
Add the kale and mix with your hands until the kale gets softer, about 1 minute.Add papayas and cilantro. Add the sliced steaks and onions and serve warm or room temperature.
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Notes about the wine:
The Adom 2014 is a blend of Syrah, Petit Syrah, Marselan and Merlot from vineyards from the Upper Galilee and Judean Hills. This blend gives expression to the growing areas of different terroirs and popular varieties producing a complex and harmonious wine. The wine has aromas of pine needles, mint, nutmeg, red licorice, and candied sugar.