Seared Steak and Gochujang Shrimp Salad with Tangy Soy Dressing

This surf-and-turf salad brings together tender seared steak and succulent gochujang-glazed shrimp on a bed of crisp mixed greens, shredded carrots and cucumbers. The tangy soy dressing ties everything together, while crispy fried onions and sesame seeds add crunch and nuttiness.

Ready in just 35 minutes, this dish is perfect for a quick yet impressive dinner. The bold Asian flavors from gochujang, ginger and soy sauce create a satisfying balance of savory, sweet and tangy. Serve it as a light main course or a hearty lunch.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim scallions, cut whites into ½-inch pieces and thinly slice greens. Trim and peel carrots; grate on the largest holes of a box grater. Trim and halve cucumbers lengthwise, then cut crosswise into ½-inch-thick half-moons.
2. Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add steak and cook to desired doneness, 6-8 minutes per side. Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.
3. While steak cooks, rinse shrimp under cold water and pat dry. In a medium bowl, combine shrimp, scallion whites, umami ginger sauce, sweet Thai chili sauce, gochujang, ponzu and half the sesame seeds. Once steak is done, heat a drizzle of oil in the same pan over medium heat. Add shrimp mixture and cook, stirring occasionally, until shrimp are opaque and cooked through, 2-4 minutes. Turn off heat; transfer shrimp to a separate medium bowl.
4. In a large bowl, whisk together rice wine vinegar, half the soy sauce, 1 teaspoon sugar and a large drizzle of oil (use all soy sauce and 2 teaspoons sugar if making 4 servings).
5. Thinly slice rested steak against the grain. To the bowl with dressing, add mixed greens, grated carrots, cucumbers, sliced steak and cooked shrimp; toss gently to combine. Season with salt and pepper to taste.
6. Divide salad among serving bowls. Top with sliced scallion greens, crispy fried onions and remaining sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or ribeye. Adjust cooking time as needed.

Is this recipe gluten-free?

It can be made gluten-free by using tamari instead of soy sauce and checking that ponzu and other sauces are gluten-free.

Can I prepare the dressing ahead of time?

Yes, you can whisk the dressing up to a day in advance and store it in the refrigerator. Shake or whisk again before using.