• Prep: 10 min
  • Cook: 10 min
  • Serves: 4

This hearty sesame-ginger steak salad is our go to when we need a filling lunch, fast or chill dinner.

More about Sami
  • 3 tablespoons vegetable oil, divided
  • 1 pound skirt steak
  • salt and freshly ground pepper
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sesame seeds, toasted
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon honey
  • 1 cup shredded carrots
  • 3 scallions, greens and whites finely chopped
  • Bowery Spring Mix, 4 oz (or any Bowery Mix)
  1. Heat 1 tablespoon of vegetable oil in a large cast iron pan or skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper.
  2. Once the pan is hot and the oil is nearly smoking, add the skirt steak and sear, undisturbed, until a golden brown crust forms, about 2 to 3 minutes. Use tongs to carefully flip the steak and sear the other side until brown and the steak reads an internal temperature of 140ºF, about 1 to 2 minutes, depending on the thickness of your steak, for medium-rare. Transfer the steak to a cutting board to rest while you prepare the remaining salad ingredients.
  3. In a large bowl, combine the ginger, sesame seeds, rice wine vinegar, sesame oil, honey, and remaining 2 tablespoons of vegetable oil. Mix together with a whisk or fork until combined. Add the shredded carrots and scallions and toss to combine. Thinly slice your steak against the grain and add to the bowl along with the Bowery Spinach Mix. Toss everything together and serve.
Bowery Ingredients
Sami Ginsberg
Our chef

Made for Bowery by Sami Ginsberg.

Sami is an avid cook, recipe developer and food stylist. She splits her time between New York City and the Catskills. When she's not in the kitchen, she's hiking with her dog and identifying plants in her yard.

More Recipes