Meal Kit
Japanese Habachi Steakhouse Salad
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Wheat, Soy
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Under %{max_calories} calories
Chef
Nigel Palmer
So we hate to break it to you, but this shipment doesn’t come with a hibachi grill. If you have your own, we bow down to you, culinary god or goddess. If not – no stress. We’ve got plenty of flavor and that’s all you really need. The steaks are marinated in pickled ginger and you’ll sear and then serve ‘em up with a hearty salad of spinach, radish, and Persian cucumbers with a smoky BBQ vinaigrette. It’s inventive and tasty and all the things, really.
In Your Box (serves 2)
- 2 Sirloin Steaks
- 4 oz. Radishes
- 4 oz. Baby Spinach
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3 fl. oz. Tonkatsu Sauce
- 3 oz. Sliced Water Chestnuts
- 1 Persian Cucumber
- 3 Green Onions
- 1 oz. Wasabi Peas
- 1 fl. oz. Seasoned Rice Vinegar
- 1 oz. Shredded Cabbage
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½ oz. Pickled Ginger
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) A3KLRaP6
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Calories400
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Carbohydrates39g
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Net Carbs35g
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Fat9g
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Protein41g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Large Pan
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Marinate the Steak
Rinse steaks and pat dry. Drain any juice from pickled ginger into a small bowl, even if it is just a very small amount. Season steaks with a pinch of salt and pepper; then place in bowl to coat with juice from ginger. Marinate in refrigerator.
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2 Prepare the Ingredients
Thoroughly rinse produce and pat dry. Trim radishes and slice thinly. Slice cucumber into 1/4" rounds. Slice green onions on bias (angle) into 1/4" pieces. Gently crush wasabi peas with side of knife or bottom of a pan. Julienne pickled ginger (cut into thin strips).
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3 Make the Dressing
In a large mixing bowl, stir together Tonkatsu sauce and rice wine vinegar.
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4 Cook the Steaks
Place a large pan over medium-high heat. Remove steaks from marinade and pat dry. Add 2 tsp. olive oil to hot pan. Add steaks to pan, reduce heat to medium, and cook first side until dark brown, about 3-4 minutes. Flip steaks over and cook another 3-4 minutes or until internal temperature reaches 145 degrees. Remove from pan and set aside to rest at least five minutes then slice against the grain.
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5 Make the Salad
In the mixing bowl with the dressing, add radishes, green onions, cucumbers, spinach, cabbage, water chestnuts, and pickled ginger. Toss to coat evenly.
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6 Plate the Dish
Divide salad between two plates and layer steak slices on top. Garnish with wasabi peas.
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