Sunday, April 17, 2011
Grilled Beef Sesame Japanese Salad
Are you the type of person who likes making decisions or perhaps prefer to ponder your choices for a while? For me, it depends on the situation and type of problem. Take food for instance, I plan my meals on a weekly basis a and around work schedules. The usual weekly conversation hubby and I have goes something like this:
me: "any meal requests for the week?"
me: "I need suggestions!
hubby: "erm... beef?"
Me: "ok, how about a beef salad?"
hubby: "ok...." (and probably feeling relieved that I'm not pressuring him to give me more answers)
When it comes to general house issues though..it's the reverse.
hubby: "sooo, what light switches would you like..how about electrical points, do we need 5 in the study?"
hubby: "I need you to have a look..."
me: "I didn't know there are actually TYPES of light switches? and yes, 5 is too many in the study..."
hubby: "ok, we go with the white switch and remove 2 electrical points and put in a surge protector board."
me: "ok" (relieved as I have no idea what he was talking about but it makes sense...)
That's why I guess God make sure that I am there to feed hubby, and hubby is there to make sure I have enough electrical points in the house to use...
Speaking of confusion, I'm not sure if the weather knows what it wants lately either. We have been going through a series of winter, summer and autumn weather in one week. It is freezing one day, and super hot the other. It's getting harder to plan meals. Take this salad, I made this while it was below 20C. And then made a soup when it was 35C!
Grilled Beef Sesame Japanese Salad (Serve 2)
250 grams rump teak (tenderized or with sea salt sprinkled and left on for 10 mins or so. Rinse and pat dry. This will make the meat tender).
1 tsp olive oil
3 cups of salad leaves
1 carrot shredded
1 avocado diced and sprinkled with lemon juice
3 tablespoon of sesame dressing
2 tablespoon of mirin
1 tsp of soy
1 tsp of sesame seeds
granulated peanuts to serve.
Heat grill pan till very hot. Spread olive oil on beef and some cracked pepper. Sizzle steak on both sides for 3 mins each. Rest steak. Sliced thinly.
Assemble salad but placing carrots on top of salad leaves. Beef. peanuts and dressing on the side.