Seared Steak & Gochujang Shrimp Salad
with Tangy Soy Dressing, Cucumbers, Crispy Onions & Sesame Seeds
- Fish
- Soy
- Wheat
- Shellfish
- Sesame
Tender, perfectly seared steak and succulent gochujang-glazed shrimp are set atop a crisp salad of greens, carrots, and cucumbers, all tied together with tangy soy dressing. The salad is finished with crispy onions and sesame seeds for a light yet satisfying surf-and-turf experience with bold Asian flavors.
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
6 ounce
Carrot
1 ounce
Sweet Thai Chili Sauce
10 ounce
Bavette Steak
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Mixed Greens
2 unit
Mini Cucumber
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim scallions and cut whites into ½-inch pieces; thinly slice greens. Trim and peel carrots; grate on the largest holes of a box grater. Trim and halve cucumbers lengthwise; cut crosswise into ½-inch-thick half-moons.
-
Pat steak* dry with paper towels; season all over with salt and pepper.
-
Heat a drizzle of oil in a large pan over medium heat. Add steak and cook to desired doneness, 6-8 minutes per side.
-
Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.
-
While steak cooks, rinse shrimp* under cold water and pat dry with paper towels.
-
In a medium bowl, combine shrimp, scallion whites, umami ginger sauce, chili sauce, gochujang, ponzu, and half the sesame seeds.
-
Once steak is done, heat a drizzle of oil in same pan over medium heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2-4 minutes.
-
Turn off heat; transfer shrimp to a separate medium bowl.
-
In a large bowl, whisk together vinegar, half the soy sauce, 1 tsp sugar, and a large drizzle of oil (all the soy sauce and 2 tsp sugar for 4 servings).
-
Thinly slice steak against the grain.
-
To bowl with dressing, add mixed greens, carrots, cucumbers, steak, and shrimp; toss to combine. Season with salt and pepper.
-
Divide salad between bowls. Top with scallion greens, crispy fried onions, and remaining sesame seeds. Serve.
