December 15, 2019
Asian Yak Steak and Avocado Appetizer
Asian Yak Steak & Avocado Appetizer There are lots of reasons to love this Asian-inspired dish. Tender and juicy Strip Filets, fresh cilantro and creamy avocado are just a few.
Test Kitchen Tips
Yak slices and avocado chunks should be cut in pieces small enough to fit on wontons or chips.
Ingredients: 4 Yak Strip Filets, cut 3/4 inch thick (about 1 pound)
1/4 cup fresh lime juice or juice from 2 small limes
2 tablespoons chopped fresh cilantro
2 tablespoons mirin (rice wine)
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
2 1/2 cups small avocado chunks (about 2 large avocados)
1/2 cup halved cherry tomatoes
Baked wonton wrappers or tortilla chips
Cooking: Heat large nonstick skillet over medium heat until hot. Place Yak steaks, with all connective tissues removed, in skillet; cook 8 to 10 minutes for rare (135°F) to medium rare (145°F), turning occasionally. Remove steaks. Let stand 5 minutes.
Cut steaks lengthwise in half, then crosswise into thin slices.
Whisk together lime juice, cilantro, mirin, soy sauce and sesame oil in medium bowl. Add avocado chunks and tomato haves to vinaigrette, mixing lightly. Spoon avocado mixture onto serving plate. Top with Yak steak. Pour any remaining vinaigrette over Yak steak. Serve on baked wonton wrappers or tortilla chips.
Cook's Tip: Yak slices and avocado chunks should be cut in pieces small enough to fit on wontons or chips.
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