2 teaspoons olive oil
½ pound top round steak
kosher salt
1 cup fresh mint leaves
2 cups baby arugula leaves
2 cups fresh watercress leaves
½ cup blanched peas
2 green onions, thinly sliced, green and white parts
2 red fresno chilis, thinly sliced
½ cup toasted almonds, roughly chopped
sesame seeds for garnish
Ginger Tahini Vinaigrette
2 tablespoons of fresh peeled ginger
2 tablespoons tahini
1 clove garlic
3 tablespoons sesame oil
2 tablespoons honey
1/3 cup rice vinegar
kosher salt
2 teaspoons olive oil
½ pound top round steak
kosher salt
1 cup fresh mint leaves
2 cups baby arugula leaves
2 cups fresh watercress leaves
½ cup blanched peas
2 green onions, thinly sliced, green and white parts
2 red fresno chilis, thinly sliced
½ cup toasted almonds, roughly chopped
sesame seeds for garnish
Ginger Tahini Vinaigrette
2 tablespoons of fresh peeled ginger
2 tablespoons tahini
1 clove garlic
3 tablespoons sesame oil
2 tablespoons honey
1/3 cup rice vinegar
kosher salt