Cold Seared Steak With Tomatoes And Soy

By Mark Bittman

Cold Seared Steak With Tomatoes And Soy
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist. Maeve Sheridan.
Total Time
About 20 minutes, plus refrigeration
Rating
4(6)
Notes
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Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive.  Resist the temptation to outsource and make your own. This recipe is built to last.  You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this steak within a few hours of making it.

Featured in: The Best Picnics Are Made at Home

Learn: How to Make Steak

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Ingredients

  • steak to your liking (onthe grill if possible)
  • cherry tomatoes
  • ginger
  • garlic
  • soy sauce
  • sesame oil
  • squeeze of lime juice
  • cilantro
  • basil or mint
  • lime wedges.
Ingredient Substitution Guide

Preparation

  1. Step 1

    Cook some steak to your liking (on the grill if possible), let it cool completely, then slice it.

  2. Step 2

    On the day you’re going to eat it, toss with plenty of halved cherry tomatoes, grated ginger and garlic, soy sauce, a little sesame oil and a squeeze of lime juice.

  3. Step 3

    Scatter with cilantro, basil or mint (or a combination) before serving with lime wedges.

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4 out of 5
6 user ratings
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JK

Add 1/2 avocado.

Chris S.

Great for a particularly entrancing work lunch, too!

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