Grilled steak salad with a sesamerice vinegar dressing
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
Instructions
Season both sides of rib-eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
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.