Togarashi Steak Salad
This Togarishi Steak Salad with a Kewpie Toasted Sesame Dressing recipe uses Japanese ingredients Togarishi and Karachi, seared Filet Mignon and just the right balance of fresh flavours and textures.
Ingredients
Seared Filet Mignon Recipe
- 1¼ lbs beef tenderloin cut into 3 1-inch-thick steaks
- salt and freshly ground black pepper
- 3 tbsp togarashi
- 2 tbsp unsalted butter
- 2 tbsp olive oil
Kewpie Toasted-Sesame Dressing Recipe
- 1½ tbsp karashi
- 3 tbsp Kewpie mayonnaise
- ½ cup tamari
- ⅓ cup seasoned rice vinegar
- 3 tbsp mirin
- 1 tsp toasted sesame oil
- 1 tsp granulated sugar
- 1 clove garlic coarsely chopped
- ½ cup avocado oil
- salt and freshly ground black pepper
Salad Recipe
- ½ cup cooked soba noodles
- 3 cups shredded curly kale
- 1 cup thinly sliced bok choy
- ½ avocado diced
- ¼ cup frozen edamame thawed and rinsed
- ¼ cup shredded carrots
- ¼ cup shredded red cabbage
- ¼ cup diced cucumber
- ¼ cup sliced scallions
- 2 tbsp sesame seeds black and white
- 2 tbsp minced nori
- 4 oz Seared Filet Mignon sliced
- ⅓ cup Kewpie Dressing
Instructions
Seared Filet Mignon
- Season the meat generously with the salt and pepper (and the togarashi if using).
- Warm the butter and olive oil in a large frying pan over medium-high heat until bubbling and shimmering. Sear the steaks for 2 minutes on one side, then flip and continue cooking for approximately 3 more minutes for rare (or until the internal temperature registers 120°F on an instant-read digital thermometer), 6 minutes for medium-rare (130°F), or 7 minutes for medium (140°F) doneness.
- Set the meat aside to rest for 5 minutes before slicing. Store in an airtight container in the fridge for up to 5 days.
Kewpie Dressing
- In a blender, combine the karashi, mayonnaise, tamari, vinegar, mirin, sesame oil, sugar, and garlic. Process on medium-high speed until smooth and well combined, 15 to 20 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
- With the blender running on low speed, slowly drizzle in the avocado oil until the dressing is emulsified and thickened, about 30 seconds. Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use. This dressing will keep, refrigerated, for up to 7 days.
Salad
- Combine all of the ingredients except for the Seared Filet Mignon in a large stainless-steel bowl. Top with the dressing and, using tongs, toss until well mixed and dressed. Transfer to a serving bowl and arrange the filet mignon slices over top.