Ingredients Jump to Instructions ↓

  1. 1 teaspoon sambal oelek or Asian chile paste

  2. 2 small garlic cloves

  3. 2 tablespoons unseasoned rice vinegar

  4. 1 tablespoon soy sauce

  5. 1 1/2 teaspoons sugar

  6. 1 teaspoon Asian sesame oil

  7. 1/4 cup vegetable oil

  8. 4 large scallions, white and light green parts

  9. Four 4-ounce beef tenderloin steaks

  10. Salt and freshly ground pepper

  11. 1 1/2 cups shelled edamame (7 ounces), thawed

  12. 6 medium radishes, thinly sliced

  13. 1 bunch of watercress, thick stems discarded

  14. Sesame seeds, for garnish

Instructions Jump to Ingredients ↑

  1. Light a grill. In a blender, combine the sambal oelek, garlic, vinegar, soy sauce, sugar and sesame oil and process until smooth. Blend in the vegetable oil until incorporated.

  2. Brush the scallions and steaks with 1 tablespoon of the dressing and season with salt and pepper. Grill over moderately high heat, turning occasionally, about 5 minutes for the scallions and 8 minutes for medium-rare steaks. Let the steaks rest for 5 minutes, then slice.

  3. Cut the scallions into 1/2-inch pieces and transfer to a bowl. Add the edamame, radishes, watercress and about 5 tablespoons of the dressing and toss. Mound the salad on plates and place the sliced steak alongside. Drizzle the remaining dressing over the steak, sprinkle with sesame seeds and serve.


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