Mandarin Steak Salad A La Puck

by Cindi SutterFounder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.

I began taking Sara's cooking classes in 1987 and her recipes continue to be timeless treasures. 


Recipe from Wolfgang Puck

2 Tbsp orange marmalade
1 tsp fresh ginger, minced
1 clove garlic
1/2 tsp white pepper
1/4 cup lemon juice
1/4 cup wine vinegar
1/4 cup orange juice
1/2 cup olive oil

Ginger Vinaigrette:
1 medium shallot 
1 Tbsp fresh ginger, minced
1/3 cup olive oil
1 Tbsp sesame oil
1/2 cup rice wine vinegar 
salt and pepper

1 lb flank steak 
salt and pepper
6 cups mixed greens and/or arugula 
1 Tbsp butter
2 Tbsp shallots, chopped
1/2 lb shitake mushrooms, sliced
4 scallion flowers (optional)


  1. Marinade: In a small saucepan combine all ingredients except oil and reduce to 1/2 cup. Remove from heat and cool. Whisk in oil and reserve.
  2. Vinaigrette: Whisk together all ingredients in a bowl. Adjust seasonings and reserve.
  3. Steak: Marinate flank steak in marinade for 1/2 hour at room temperature. Remove from marinade and grill until medium rare occasionally basting with marinade. Set aside in warm place.
  4. Assembly: Add any meat juices to vinaigrette and toss with greens. Heat butter in sauté’ pan until hot. Sauté shallots and mushrooms over high heat for 3 minutes. Mound greens in center of dinner plates. Slice steak thinly on diagonal and arrange on one side of plate. Arrange mushrooms on other side. Garnish with scallion flowers if desired.