Grilled Steak with Ginger Mushroom Broth and Radish and Orange Salad

Source:  winning dish on Hell's Kitchen

3 T grated fresh ginger
1 clove minced garlic
1 t sesame oil
4 cups chicken broth (I used my homemade vegetable broth)
1/3 cup soy sauce
3/4 cup enoki mushrooms, sliced thin
1.5 c sliced rainbow chard
5-6 radishes sliced thin
1 orange peeled and sectioned
1 T apple cider vinegar
1 T extra virgin olive oil
1/8 t Dijon mustard
salt and pepper
1.5 lb grilled flank steak, sliced thin


In a large pot, saute ginger and garlic in sesame oil for 2 minutes.  Add broth and soy sauce.  SImmer for 20 minutes.  Remove from heat and add mushrooms and chard.
Combine radishes and orange sections, vinegar, oil and mustard.  Season with salt and pepper.

To serve:  Pour broth into a bowl.  Top with steak and radish orange mixture.


I had to try this recipe.  It sounded so weird, and so different.  All the elements -- I love, so I thought why not try it.  It was pretty easy to make.  The broth simmering on the stove smelled divine.

This is a fantastic dish.  Fantastic.  I'll be honest -- if you are not willing to suspend preconceived notions on how a dish is supposed to be -- don't try it.  But if you are up for a delicious and unique twist on an Asian noodle bowl -- this is it.  The elements work perfectly together. Alone, the broth is overly salty.  But add thin slices of the grilled beef and it's delicious.  The chard is a little bitter, which is nicely balanced with the sweetness of the orange, and the radishes are a welcome fresh texture.  Fantastic dish -- MAKE IT.