Grilled Steak Salad with Asian Dressing Recipes
Ingredients
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1 (12 ounce) rib eye steak
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1 tablespoon soy sauce
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1 teaspoon Montreal steak seasoning, or to taste
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1/2 lemon, juiced
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2 tablespoons rice vinegar
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2 tablespoons olive oil
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2 tablespoons white sugar
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1/2 teaspoon sesame oil
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1/4 teaspoon garlic powder
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2 pinches red pepper flakes
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10 leaves romaine lettuce, torn into bite-size pieces
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1/2 large English cucumber, cubed
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1 avocado - peeled, pitted, and diced
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1 tomato, cut into wedges
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1 carrot, grated
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4 thin slices red onion
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3 tablespoons toasted sesame seeds
Directions
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Season both side of the rib eye steak with soy sauce
and steak seasoning. Cover and refrigerate at least 1 hour to
overnight.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Grill steak on preheated grill until firm,
reddish-pink, and juicy in the center, about 6 minutes per side. An
instant-read thermometer inserted into the center should read 130
degrees F (54 degrees C). Transfer steak to a platter, sprinkle with
lemon juice, and cover loosely with aluminum foil. Allow meat to rest
for about 10 minutes, then cut into strips.
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Whisk rice vinegar, olive oil, sugar, sesame oil,
garlic powder, and red pepper flakes together in a small bowl. Combine
lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips
in a large bowl. Pour rice vinegar dressing over salad and toss to coat.
Sprinkle with sesame seeds to serve.
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