Asian Steak Salad with Bok Choy

Heat the olive oil in a small cast iron skillet on medium high heat. Salt and pepper the steak on both sides, put it into the hot skillet and sear until your preferred doneness. I like mine about medium-rare, which was about 5 minutes per side. Remove from heat, put it on a plate tented with a piece of foil and let it rest for 10 minutes while you prepare the rest of the meal.

Back in the skillet, add 1 tablespoon of peanut oil, along with the bok choy; sauté until wilted, about 2 minutes. Remove bok choy from pan and set aside.

Back in the skillet, add the other teaspoon of peanut oil. Add the ginger and garlic and sauté about 30 seconds. If you need to turn your heat down to medium because that blasted cast iron is so dang hot, do so.

Then add the sugar, sesame oil, soy sauce and lemon juice to the skillet. Let it sizzle and bubble and simmer for about a minute. Stick your head over it for a quick Asian dressing facial steam. Remove the dressing from the heat and add salt and pepper to taste.

Thinly slice the steak and arrange it on two plates and divide the bok choy between the plates as well. Drizzle the dressing over the plates, and garnish with sesame seeds, scallions and sliced pepper!

I need to tell you that my spell check changed “bok” to “boy” every single time. Boy choy. I think boy toy would have been more fun. Spell check!

*Dressing is adapted from Salads cookbook by Jane Price.