— cooked up on
January 4, 2016
This salad is so nice, we made it twice! So far, anyway. I see more in our future if we keep getting such great citrus at the grocery store.
I like a couple of things about this recipe. First of all, I am moving further and further away from complicated salad dressings. Most of the time, I’m just about acid (usually citrus juice), excellent quality olive oil, salt, pepper and maybe some honey or yogurt. I think that’s one of my favorite things about this recipe.
Secondly – there’s no meat and no cheese. While delicious, those two things are the easiest way to add calories to a salad. Cheese is what usually gets me. Yeah, there’s still croutons. This salad would probably also be great with a piece of roast chicken. But…. I still feel like it’s an accomplishment to make something I’m so proud of that is *thisclose* to being vegan (I used honey in the dressing. It’s easy to leave out if you want to be vegan!)
Anyway, those might not matter to everybody, but for me they mark a pretty healthy lunch! We made this one night to bring it to our friends’ for dinner, and we liked it so much we made it again for lunch the next day (and we devoured it). It was a great side dish to a roast chicken dinner, and it made a perfect lunch entree, too.
- 1 6-8 oz. flank steak
- 2 tbsp. lime juice
- 2 tbsp. olive oil
- 1 Tbs. sesame oil
- 1 Tbsp. fresh cilantro leaves
- 2 crushed garlic cloves
- 1/2 cup cucumber slices
- 1/4 cup chopped peanuts
- 1/4 avocado, sliced
- 1/2 cup chopped carrots
- 2-3 cups salad greens
- Sesame seeds for sprinkling
- 2 Tbsp. chopped cilantro
- 2 tsp. of lime juice
- 1 Tbsp. best quality olive oil
- 1 tsp. sesame oil
- Add lime juice, olive oil, sesame oil, cilantro leaves and garlic cloves to a zip top bag with the steak. Press all the air out and marinate for 30 minutes or up to a few hours.
- In a mixing bowl, toss the chopped cilantro, cucumber slices, peanuts, carrots with olive oil, sesame oil and lime juice. Top with the avocado slices.
- Heat a small pan with a tablespoon of high heat oil. When it's hot enough, a drop of water dripped in with sizzle immediately.
- Take the steak out of the zip top bag and allow excess marinade to run off. Pat lightly with a paper towel and then salt liberally on both sides. Cook to your desired doneness - medium rare will be 3-4 minutes per side.
- Allow steak to rest for ten minutes, then slice against the grain and add to the salad. Sprinkle with more cilantro and sesame seeds.