Spicy and exotic flavors pair nicely with our Mountain Selection Syrah.
1 tsp sambal oelek or Asian chile paste
2 small garlic cloves
2 tbsp unseasoned rice vinegar
1 tbsp soy sauce
1 1/2 tsp sugar
1 tsp Asian sesame oil
1/4 cup vegetable oil
4 large scallions, white and light green parts
4 Four ounce beef tenderloin steaks
Salt and freshly ground pepper
1 1/2 cups shelled edamame (7 ounces), thawed
6 medium radishes, thinly sliced
1 bunch watercress, thick stems discarded
Sesame seeds for garnish
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.
Brush the scallions and steaks with 1 tbsp 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.
Cut the scallions into 1/2 inch thick pieces and transfer to a bowl. Add the edamame, radishes, watercress and about 5 tbsp 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.
Contributed by Shawn McClain to Food & Wine