The spicy-sweet marinade on this steak is delicious. The moist, thin slices of meat on top of this great mix of lettuces, herbs and vegetables is a perfect warm-weather dinner. Make extra, because it really is great leftover for lunch the next day!
Put all the marinade ingredients in a bag and marinate the steak for at least an hour, or overnight.
Grill the steak until it is cooked to your liking; I like medium-rare. According to Chinese medicine, beef relieves edema, strengthens bones and tendons and tonifies qi. Grassfed organic beef is a great source of iron, zinc, protein and vitamin B-12.
Put your greens in a large bowl. I used arugula and mache. Mache is also known as “lamb’s lettuce”. It is a great source of folic acid, improves good cholesterol levels and reduces the risks of cancer and heart disease. It also stands up well to the dressing in this salad, making it a great choice if you want the leftovers not to be too soggy the next day!
Slice a head of radicchio…
Julienne a red bell pepper…
And slice some onions. I found these beautiful spring Vidalia onions in the market. In Chinese medicine, we use onions to treat coughs, angina, bacterial infections and breathing problems. Vidalia onions taste a bit sweeter than other onions, so they are a good choice for this tangy salad.
Chop up some cilantro and mint…
Toss it all together in a bowl…
Whisk all the dressing ingredients together…
Slice the steak…
Chop some smoked almonds…
Arrange on plates, and serve.
Marinated Steak Salad With Sesame-Lime Dressing
2 Tbs extra virgin olive oil
1 Tbs agave nectar
juice of 1/2 a lemon
1/2 cup dry red wine
1 tsp Sambal Oelek (in the Asian section of many supermarkets) or other spicy condiment
1 tsp Dijon mustard
1-1/4 lb London Broil, or other steak good for grilling and slicing
1-1/2 cups arugula
3 cups mache lettuce
1 head radicchio, sliced
1 red bell pepper, julienned
1 spring Vidalia onion or 1/2 of a small red onion, sliced
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1/2 cup alfalfa sprouts
1/4 cup smoked almonds, chopped
juice of 2 limes
zest of 1 lime
1 Tbs dark Asian sesame oil
1 Tbs sesame seeds
2 Tbs brown rice vinegar
1/4 tsp red pepper flakes
Mix all marinade ingredients together in a zip-lock bag. Add steak. Refrigerate for at least one hour or overnight, turning bag over occasionally. Remove steak from refrigerator about 20 minutes before grilling.
Preheat grill to medium-high heat.
Grill steak to desired doneness, about 6 minutes on each side for medium-rare. Set aside to rest.
Whisk all dressing ingredients together and set aside.
Place all salad ingredients, except sprouts, in a large bowl. Toss with dressing.
Thinly slice steak.
Put salad on plates. Top with steak. Arrange sprouts on top. Enjoy!