Components: 1/2 teaspoon Asian chili-garlic sauce,8 ounces crimini (baby bella) mushrooms, quartered,1/ 4 cup chopped fresh cilantro,1 tablespoon minced peeled fresh ginger,8 cups blended greens,2 12- ounce rib-eye steaks,2 tablespoons seasoned rice vinegar,1/ 8 teaspoon plus 2 teaspoons Asian sesame oil, divided,2 tablespoons toasted sesame seeds,2 tablespoons soy sauce,4 1/2 teaspoons vegetable oil, divided
Guidelines: Mix soy sauce, rice vinegar, 1 1/2 teaspoons grease, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside., Rub 1/4 teaspoon sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press securely to adhere. Heat 2 teaspoons grease in large nonstick frying pan over medium-high heat. Add mushrooms; sauté till browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. Add 1 teaspoon grease and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steaks to cutting board. Slice steaks. Toss blended greens with wearing big bowl; divide greens amongst plates. Leading with steak pieces and mushrooms and serve.