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Steak Salad

The sweet, savory juxtaposed with the sour sweetness of our Tamarind Vinaigrette creates an uunforgettable medley of taste. The freshness of this salad is unparalled, and it's a fantastic dish to bring your taste buds and your mind to paradise.

SERVING SIZE: 4 | COOKING TIME: 30 minutes

SALAD INGREDIENTS

  • 20 oz lettuce mix
  • 4 fl oz tamarind vinaigrette
  • 8 tenderloin medallions, marinated, 3 oz
  • 12 grilled potatoes, sliced, 3/8"
  • 4 Roma tomatoes, quartered, seasoned with House Salt and Pepper (see recipe)
  • 2 oz shiitake mushrooms chips, julienne fine, fried
  • 4 Tbsp garlic aioli

HOUSE SALT & PEPPER

  • 3 Tbsp kosher salt
  • 1 Tbsp coarse grind black pepper
  • 1/2 tsp white pepper

STEAK MARINADE

  • 1/4 lb light brown sugar
  • 1/2 cup sweet Thai chili sauce
  • 1 oz sesame oil
  • 2 oz Worcestershire sauce
  • 1/4 cup extra virgin olive oil
  • 3/4 cup vegetable oil<.li>
  • 1 1/2 oz shallots, minced
  • 3/4 cup pineapple juice

TAMARIND VINAIGRETTE

  • 1/4 cup rice wine vinegar
  • 3 oz sweet Thai chili sauce
  • 1 Tbsp sesame oil
  • 2 oz tamarind concentrate
  • 1 oz light brown sugar
  • 1 tsp black sesame seeds
  • 3 oz vegetable oil
  • 3/4 oz soy sauce
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

 

GRILLED POTATOES

  • 2 Idaho potatoes
  • Kosher salt
  • Black pepper
  • Olive oil

 

STEP 1: PREPARE HOUSE SALT & PEPPER

  • Add all ingredients together and mix well. (place to the side)

STEP 2: PREPARE MARINADE

  • Mix all ingredients together in a clean mixing bowl. Store refrigerated.
  • Toss the steak medallions in the marinade, and let it sit in the refrigerator for 6-12 hours before grilling. Do not marinate for longer than 12 hours.

STEP 3: PREPARE VINAIGRETTE

  • In a clean mixing bowl, coombine all of the ingredients except for the sesame oil, sesame seeds, vegetable oil and olive oil. Place the ingredients in the bowl into a blender and puree until all is incorporated. Next, blend the oils together in a mixing bowl and begin adding into the blender at high speed in a slow steady stream until all of the oils are incorporated. Once dressing is fully emulsified, add the sesame seeds and pulse the blender 1 time. Remove the dressing fro mthe blender and hold refrigerated until ready to serve.

STEP 4: COOKING STEAK

  • Place steak on a clean, well-oiled grill, and cook to your desired doneness.

STEP 5: COOKING POTATOES

  • When the steak is half cooked, place the potatoes on the grill.

TIP: Cooking time for potatoes will be about 4 minutes on each side

TIP: For added flavor, prior to grilling coat with olive oil, sprinkle lightly with house salt and pepper

STEP 6: SERVING INSTRUCTIONS

  • While steaks are grilling, fry shittake mushrooms in some olive oil.
  • In a large bowl, toss the greens with the binaigrette, using tongs to evenly distribute. Divide the salad equally among four plates, and drizzle the garlic aioli on top of the salad.
  • Top the sald with fried shiitake mushrooms, and put the quartered tomatoes to the side of the salad.
  • Once steaks are done, slice them against the grain iinto approximately 5-6 pieces. Season the steak pieces with House Salt and Pepper.
  • Neatly arrange the steak in shingles next to the salad on one side. Place the grilled potatoes on the opposite end.