And I shall eat steak...

no other way.

D.B. and I are not steak eaters. In fact, I can count on one hand how many times I have cooked steak since we've been together and I need no hands at all to count the number of steak houses we've gone to together. We just don't love steak.

Well...if you remember back to this summer when I told you about "the sisters" you will remember that I told you that the girls would not have to withstand the Michigan winter. While visiting my parents over the holidays we scored a ton of delicious, and free!!! beef, packaged in a variety of ways (steaks, ground beef, etc). And no, we don't actually think about the cows when we are eating them/it/her (yikes).

The other day we were searching for interesting recipes for steak when the hubs found one titled: Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing. He found in on the epicurious website.

Tonight I made this recipe for dinner, and we were both pretty much silent while we ate. When we were all finished D.B. said that he would be okay with steak once a week from now on, as long as we ate steak like this. I wiped a tear from my eye and quietly agreed. Okay, I wasn't crying but I couldn't have agreed more.

I would like to say in my defense that food is really hard to photograph and our dinner actually look a lot more beautiful than it appears in this picture.

Oh, and this is my new favorite ingredient in the cupboard. I've used it in a few recipes now and I've loved them all.

And to avoid bad blogging etiquette, here in the recipe:

Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
4 1/2 teaspoons vegetable oil, divided
1 tablespoon minced peeled fresh ginger
1/2 teaspoon Asian chili-garlic sauce
1/8 teaspoon plus 2 teaspoons Asian sesame oil, divided
1/4 cup chopped fresh cilantro
2 12-ounce rib-eye steaks
2 tablespoons toasted sesame seeds
8 ounces crimini (baby bella) mushrooms, quartered
8 cups mixed greens

Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.
Rub 1/4 teaspoon sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; saut? until browned, about 8 minutes. Season to taste with salt and pepper. Transfer saut?ed mushrooms to plate. Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.

It can also be found here