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In-season strawberries add rich flavor to steak

By Linda Gassenheimer • Jul 18, 2018 at 7:00 AM

Big, red, juicy strawberries are in season and full of flavor.

For this quick dinner, I blended strawberries with soy sauce mixture to make a dressing for steak. Sesame noodles and spinach accompany the steak. The strawberries give a rich body and texture to dressing and complement the beef.

If pressed for time, omit the soy sauce, vinegar, sugar and ginger from the recipe and use bottled teriyaki sauce instead. Puree the strawberries and add them to the bought sauce.

Helpful Hints:

— Dried or steamed noodles (found in the produce cooler in the market) or angel hair pasta can be used.

— It’s best to wash and hull strawberries just before use.

— Strawberries can be pureed in a food processor, food mill or sliced and mashed through a sieve.

Countdown:

— Place water for noodles on to boil.

— Prepare beef.

— Make sauce.

— Boil noodles.

— Complete dinner.

Shopping List:

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 3/4 pound grass-fed beef tenderloin, flank, strip, sirloin or skirt steak; 1/4 pound ripe strawberries; 1/4 pound dried Chinese noodles (or 1/8 pound steamed); 1 small bottle sesame oil, 1 bottle reduced-sodium soy sauce, 1 bottle ground ginger and 1 bag washed, ready-to-eat spinach.

Staples: white vinegar, sugar, garlic, salt and black peppercorns.

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STRAWBERRY-SAUCED STEAK WITH SESAME NOODLES AND SPINACH

Recipe by Linda Gassenheimer

2/4 pound grass-fed beef tenderloin, flank, strip, sirloin or skirt steak

2 medium garlic cloves, crushed

1/2 teaspoon freshly ground black pepper

1/4 pound ripe strawberries (about 1 cup)

2 tablespoons reduced-sodium soy sauce

2 teaspoons white vinegar

2 teaspoons sugar

1/4 teaspoon ground ginger

1/4 pound dried Chinese noodles or 1/8 pound steamed Chinese noodles

1 tablespoon sesame oil

Salt and freshly ground black pepper

Place a large pot of water on to boil. Remove visible fat from beef. Mix crushed garlic with 1/2 teaspoon ground black pepper. Press pepper mixture into meat on both sides.

Heat a medium-size nonstick skillet over medium-high heat, add steak and sauté 2 minutes per side for a 1/4-inch-thick piece. (Add another minute per side for a 1/2-inch piece.) Remove from skillet. Cut into 1/4- to 1/2-inch slices.

Set aside 2 of the best strawberries. Add soy sauce, vinegar, sugar and ginger and remaining strawberries to a food processor or blender. Puree the mixture.

Add noodles to boiling water and cook 1 minute for fresh noodles, 3 minutes for dried. Drain.

Tear spinach into small pieces and add to noodles with the sesame oil. Toss well making sure spinach is mixed into the noodles. Add salt and pepper to taste.

To serve, place noodles on individual plates. Arrange meat slices on top and spoon dressing over meat and noodles. Cut reserved strawberries into small cubes and sprinkle over top.

Yield 2 servings.

Per serving 570 calories (32 percent from fat), 20 g fat (6.3 g saturated, 7.5 g monounsaturated), 132 mg cholesterol, 46.5 g protein, 52.6 g carbohydrates, 4.2 g fiber, 656 mg sodium.

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Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.

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©2018 Tribune Content Agency, LLC

Distributed by Tribune Content Agency, LLC.

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