Description
BBQ steak salad with a sesame-rice vinegar dressing.
Ingredients
- 1 (12 ounce) rib eye steak
- 1 tablespoon soy sauce
- 1 teaspoon Montreal steak seasoning, or to taste
- ½ lemon, juiced
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 2 tablespoons white sugar
- ½ teaspoon sesame oil
- ¼ teaspoon garlic powder
- 2 pinches red pepper flakes
- 10 leaves romaine lettuce, torn into bite-size pieces
- ½ large English cucumber, cubed
- 1 avocado – peeled, pitted, and diced
- 1 tomato, cut into wedges
- 1 carrot, grated
- 4 thin slices red onion
- 3 tablespoons toasted sesame seeds
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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr 45 mins
Servings: 2