Name: Resort-Style American Beef Steak Salad
Cuisine: エスニック
Ingredients: American beef ribeye 200g; Lettuce to taste; Celery 20g; Cabbage 150g; Salt and pepper to taste; Medium tomatoes 3; Garlic 1 clove; Onion 30g; Yuzu kosho a pinch; Celery leaves to taste; Nuts (snack-type, etc.) to taste; Lime 1/4

About "Resort-Style American Beef Steak Salad"

A resort-style steak salad featuring a 1cm-thick American beef ribeye paired with a warm yuzu kosho sauce inspired by Mexican taco salsa. By seasoning only one side before searing and adding salt and pepper to the other side while cooking, the spices stay locked on the meat. Slicing the steak thinly at an angle gives it a beautiful roast beef-like appearance. Topped with crushed nuts, lime zest, and juice, this dish delivers a refreshing, street-food-like vibe. Chef Nakamura shares this home-friendly recipe with the theme of "enjoying cooking freely," even encouraging a slightly rustic, casual sear.

Video Timestamps

Tips for Making "Resort-Style American Beef Steak Salad"

Prep
- Season only one side of the steak before placing it in the pan, then season the top side while cooking to prevent the spices from falling off into the pan.
Heat & Searing
- The concept is to sear it more 'rustically' than usual. Sear until you smell the toasted pepper, flip, and brown both sides and the fatty edges. Repeat once more to get a deep crust.
Heat & Searing
- Once seared, turn off the heat and wait 10 seconds. Lift the meat to drain excess fat and juices before transferring to a tray to prevent it from getting soggy.
Sauce
- Sear the onion, medium tomatoes, and garlic for the sauce in the same pan used for the meat. Remove them while the tomatoes are only partially cooked (a Mexican taco salsa technique).
Sauce
- Add yuzu kosho to the seared vegetables and coarsely blend or crush them. Stir in finely chopped celery leaves and season with salt to finish.
Prep
- Soak the whole lettuce in water to make it extra crisp. When plating, use both the green leaves and the crunchy white core for a great contrast in texture.
Slicing
- Even with a thin 1cm steak, slicing it thinly at an angle reveals a beautiful roast beef-like cross-section, greatly increasing volume and visual appeal.
Plating
- Apply the sauce in two stages: drizzle it over the vegetables first, arrange the meat on top, and then generously spoon the remaining sauce over the meat.
Finishing
- Grate lime zest over the dish and squeeze the juice to instantly boost the refreshing, Mexican-inspired resort vibe.

Ingredients for "Resort-Style American Beef Steak Salad"

12 items

* Tap ingredient names to find on Amazon

Americanbeef ribeye 200g
Lettuceto taste
Celery20g
Cabbage150g
Saltand pepper to taste
Mediumtomatoes 3
Garlic1 clove
Onion30g
Yuzukosho a pinch
Celeryleaves to taste
Nuts(snack-type, etc.) to taste
Lime1/4

How to Make "Resort-Style American Beef Steak Salad"

1
Season one side of the American beef with salt and coarsely ground black pepper. Place it seasoned-side down in a heated pan with oil, and season the top side with salt and pepper while it cooks.
2
Sear thoroughly until you smell the aroma of toasted pepper, then flip to brown both sides. Stand the steak up to sear the sides (fatty parts) as well. Repeat this process once more to get a deep, beautiful sear all over.
3
Turn off the heat, lift the meat, and hold it for about 10 seconds to drain any excess fat and juices before transferring it to a tray to rest.
4
Lightly wipe the oil from the pan, then sear the sliced onion, halved medium tomatoes, and sliced garlic. Remove them from the heat and transfer to a bowl just before the tomatoes are fully cooked through.
5
Add yuzu kosho to the bowl of seared vegetables and coarsely blend using a hand blender or crush with a mortar and pestle. Stir in finely chopped celery leaves and season with salt to complete the sauce.
6
Julienne the celery. Soak the whole lettuce in water to make it crisp, then tear it into bite-sized pieces, including the white core at the base. Arrange the lettuce and celery on a plate.
7
Slice the rested steak thinly at an angle to reveal a beautiful, roast beef-like cross-section.
8
Drizzle a small amount of the sauce over the arranged vegetables as the first layer of sauce, then arrange the sliced steak on top.
9
Lightly crush the nuts and scatter them over the dish. Season the cut surfaces of the meat with salt and pepper, then generously drizzle the remaining sauce over everything as the second layer.
10
Grate lime zest over the top if desired, squeeze the lime juice over it, and serve.

Detailed Commentary on "Resort-Style American Beef Steak Salad"

* Content organized by topics from the video.

What is a Resort-Style Steak Salad?

At the beginning of the video, Chef Nakamura asks, "Don't you want to eat a steak salad?" However, since a standard steak salad would be boring, he decides to make a "resort-style salad." He says we will have to wait and see what makes it feel like a resort. He uses a 1cm to 1.5cm thick American beef ribeye, which is the most common thickness available. First, he seasons one side of the meat with salt, followed by a generous amount of coarsely ground black pepper, which he usually only uses for finishing. As he prepares the meat, anticipation builds for this unique steak salad.

The No-Spill Seasoning Trick & Rustic Searing

Usually, people season both sides of a steak before cooking, but Chef Nakamura shares a secret technique to prevent "100% of the seasoning from falling off during cooking." He seasons only one side, places it in the pan, and seasons the other side while it cooks. The key today is to cook it "more rustically than usual." Although he is a French chef who normally aims for a perfect, edge-to-edge rosy pink, today he aims for a nostalgic steak, like one a dad might cook at home. He sears the fatty sides thoroughly, flips it back and forth to get a deep crust, then turns off the heat and waits 10 seconds. This extra step of draining excess fat and juices prevents the meat from getting soggy.

Warm Tomato & Yuzu Kosho Sauce

After lightly wiping the oil from the pan, he starts on the sauce. He sears sliced onion, halved medium tomatoes, and sliced garlic. He chooses medium tomatoes because they are "not as small as cherry tomatoes, and cheaper and easier to buy than fruit tomatoes"—a selection made with the home cook in mind. Keeping with the "rustic" theme, he removes them from the heat when they are only partially cooked. He explains that this is a technique used in making Mexican taco salsa. He adds yuzu kosho to the seared vegetables in a bowl and coarsely blends them with a hand blender. Adding finely chopped celery leaves and seasoning with salt completes this warm, special sauce.

Making a 1cm Steak Look Like Roast Beef

Next, he prepares the salad base. He juliennes the celery and soaks the whole lettuce in water to make it extra crisp. He tears the lettuce into bite-sized pieces and plates it, noting that using the crunchy white core at the base along with the green leaves adds a wonderful contrast in texture. Then, he cuts the rested steak. Although it is a thin 1cm cut, slicing it thinly at an angle reveals a beautiful cross-section that looks just like slow-cooked roast beef. This slicing technique adds volume and makes the thin steak look incredibly impressive on the plate.

Finishing with Nuts & Lime for a Resort Vibe

Now for the final plating. First, he lightly drizzles the warm sauce over the bed of lettuce and celery as the "first layer of sauce." He then arranges the steak slices on top. For a crunchy texture, he scatters crushed snack nuts over the dish. He seasons the meat slices with salt and pepper, then generously pours the remaining sauce over everything as the "second layer." Finally, to bring out a Mexican flair, he grates lime zest over the top and squeezes the fresh juice. The bright acidity of the lime instantly elevates the dish, creating a resort-style steak salad that takes you "beyond refreshing."

Have Fun and Cook Freely

They taste the completed steak salad. The American beef is clean yet deeply flavorful, and the rich fat pairs perfectly with the sauce, earning high praise as "tasting like delicious street food." Chef Nakamura shares a passionate message: "Lately, everyone is too rigid. Let's play with our food and enjoy cooking freely!" He reveals a deep philosophy that humanity would be happier if we enjoyed cooking more freely rather than just strictly following recipes. After some surreal banter with his assistant, Goto-san, he wraps up with a warm smile, saying, "Please give it a try!"

A 1cm American Beef Steak Cooked in One Go?! Chef Nakamura's Resort-Style Steak Salad