Gingered Steak and Napa Cabbage Salad

1. 1

   In a shallow bowl stir together marinade ingredients.

2. 2

   Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes.

3. 3

   Remove filets from marinade, letting excess drip off, and reserve marinade.

4. 4

   In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute filets about 4 minutes on each side for medium-rare meat.

5. 5

   Transfer filets to a cutting board.

6. 6

   In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes.

7. 7

   Add reserved marinade, water, and honey and bring to a boil.

8. 8

   Remove skillet from heat and cool mixture 10 minutes.

9. 9

   In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander.

10. 10

    Add mushroom mixture and toss to coat.

11. 11

    Cut filets into thin slices.

12. 12

    Mound cabbage mixture on 4 dinner plates and arrange steak slices on top.

13. 13

    Garnish with reserved coriander sprigs.

* Per serving · 4 servings · Values may vary.