Salpicon de Filete a lo Japones (Gingered Steak and Napa Cabbage Salad)

Ingredients:

For the marinade:

2 Tbsp. soy sauce
2 Tbsp. fresh lemon juice
1 Tbsp. red-wine vinegar
1 Tbsp. grated peeled fresh gingerroot
2 garlic cloves, minced and mashed to a paste with 2 dried japones chile peppers and 1/4 tsp. of salt

The meat:

two 1″ thick filets mignons (3/4 pound, with any fat trimmed off )
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
1/2 tsp. salt
1/4 cup water
1 Tbsp. honey
1 small Napa cabbage (about 1-1/2 pounds), trimmed and sliced thin crosswise
1 cup packed mizuna leaves or arugula, washed well and spun dry
1 medium red bell pepper, cut into thin strips
1 Asian pear or firm-ripe Bosc pear, cut into 1/4″ strips

Instructions:

For the marinde:

In a shallow bowl whisk together the marinade ingredients.

For the filet:

Add the filets to the marinade, turning to coat, and marinate them at room temperature for about 15 minutes. Remove the filets from the marinade and let any of the excess drip off. Reserve the marinade. In a 10″ non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and saute the filets about 4 minutes on each side for medium-rare meat. Transfer the filets to a cutting board.

In any drippings remaining in the skillet cook the mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add the reserved marinade, water and honey and bring to a boil. Remove the skillet from the heat and allow the mixture to cool for about 10 minutes.

In a large bowl combine the cabbage, mizuna or arugula, bell pepper, pear, scallions and all but 4 sprigs the coriander. Add the mushroom mixture and toss to coat. Cut the filets into thin slices. Mound the cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with rest the reserved coriander sprigs.

Recipe from www.erazo.org.