1 pound flank steak
1 1/4 teaspoons salt, divided
1/4 teaspoon ground black pepper, divided
4 cups leaf lettuce, torn into bite-size pieces
1 medium sweet onion, thinly sliced, about 2 cups
2 cups thinly sliced cucumber
1 cup thinly sliced sweet red pepper
3 tablespoons lime juice
1 teaspoon soy sauce
1 to 2 cloves garlic, finely minced
1 teaspoon freshly grated ginger root (optional)
1/4 cup extra-virgin olive oil
1/2 teaspoon toasted sesame oil
About 1/3 cup shredded Parmesan cheese, divided


1. Prepare a medium hot charcoal fire or preheat the broiler and broiler pan. If broiling, position the boiler pan 1 to 2 inches from the heating element in oven.
2. Season steak with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Grill or broil, turning once, until cooked to desired doneness. Remove from heat and let stand for about 5 minutes.
3. Meanwhile, in a large salad bowl, combine the lettuce, onion, cucumber, and peppers; set aside in the refrigerator.
4. In a small bowl, whisk together lime juice, soy sauce, garlic, ginger, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper. Slowly, in a thin stream, whisk in olive oil and sesame oil. Taste and adjust seasonings.
5. To serve, thinly slice the steak across the grain and slightly on the diagonal. Toss the dressing with the chilled salad. Sprinkle in 1/4 cup of the Parmesan and toss again. Arrange one fourth of the mixture on each of 4 dinner plates. Divide the slices of meat between the salads, arranging them attractively around and on the lettuce. Top each salad with a portion of the remaining Parmesan. Serve immediately.
This is a quick and light dish for a warm summer evening.
Steak and Sweet Onion Sal
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