Templeton Farm

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Templeton Farm
3410 Center Road
East Montpelier, Vt. 05651


Ginger-Soy Steak with Pear-Cucumber Salad


Makes: 4 servings, plus leftovers
Start to finish: 40 minutes

  • 1/2 cup soy sauce
  • 2 tablespoons finely grated fresh ginger
  • 2 tablespoons white sugar divided
  • 1 tablespoon toasted sesame oil
  • 4 medium garlic cloves, finely grated
  • Kosher salt and ground white pepper
  • 1 1/2 pounds sirloin tips, cut into 2-inch pieces
  • 6 tablespoons unseasoned rice vinegar
  • 1 English cucumber, quartered lengthwise, thinly sliced on the bias
  • 1 firm pear, quartered, cored and thinly sliced crosswise
  • 1 tablespoon toasted sesame seeds

Broiled steak gets big flavor, but remains weeknight-friendly by using sirloin tips cut into quick-cooking chunks that get a 15-minute soak in a ginger-garlic-soy sauce marinade. The rich, beefy steak is balanced with a cool salad of sliced cucumber and pear dressed with a tangy dressing. And no need to hunt for the elusive, perfectly ripe pear. We liked slightly underripe fruit for their firm, crisp texture; any variety will work. Sirloin tips are sometimes labeled steak-house-style steak tips; the cut also goes by "sirloin flap meat". If it isn't available, flat iron steak is a good alternative, but make sure it is about 1" thick. To make this recipe gluten-free, substitute an equal amount of tamari for the soy sauce; be sure to double-check that your tamari does not contain gluten.

  1. Don't marinate the steak longer then 30 minutes or it will be too salty.
  2. In a medium bowl, stir together the soy sauce, ginger, 1 tablespoon of the sugar, the sesame oil, garlic and 1 teaspoon pepper until the sugar dissolves. Add the beef and stir to coat. Cover and let sit at room temperature for 15 minutes.
  3. Meanwhile, in a separate medium bowl combine the vinegar, the remaining 1 tablespoon of sugar and 1 teaspoon of salt. Stir in the cucumber and pear. Cover and refrigerate until ready to serve.
  4. Heat the broiler with an oven rack about 4 inches from the heat. Remove the beef from the marinade and pat dry with paper towels. Place the pieces on a wire rack set in a rimmed baking sheet. Cook until 125 degrees at the center for medium-rare, 7 to 10 minute, flipping the pieces halfway through. Transfer to a plate and let rest for 10 minutes.
  5. Drain the cucumber mixture and transfer to a large platter, arranging it on one side. Sprinkle with the sesame seeds. Arrange the steak opposite the salad.