Grilled Steak Salad with Chile and Brown Sugar

 

We had left over Steak. Grilled Steak Salad with Chile and Brown Sugar was a perfect summer dish, making best of use of the Steak and summer Greens.

Grilled Steak Salad with Chile and Brown Sugar

New York Times

 

In this summery beef salad, pieces of grilled, marinated flank steak and charred red onions are tossed with a mound of spicy greens, avocado and a tangy lime-spiked dressing. Keep the flank steak on the rare side — this lean cut is best when still very juicy — then slice it thinly against the grain for the most tender meat.

 

Ingredients

 

2        garlic cloves, finely grated or minced

1        tablespoon dark brown sugar

1        teaspoon kosher salt, plus more as needed

1        teaspoon ancho chile powder

1        teaspoon dried oregano, crumbled between fingers

¼       teaspoon toasted sesame oil

¼       teaspoon ground cumin

1-½   pounds flank steak

1        large red onion, sliced into 1/2-inch-thick rounds

1        tablespoon fresh lime juice

3        tablespoons extra-virgin olive oil

1        avocado, peeled, seeded and diced

5        ounces spicy greens, such as arugula, watercress, baby kale, tatsoi or a mix of greens (about 5 cups)

4        radishes, thinly sliced

1        scallion, thinly sliced

 

Preparation

 

1.     In a large bowl, whisk together half of the grated garlic (reserve the other half for the dressing), sugar, salt, chile powder, oregano, sesame oil and cumin. Add steak and thoroughly coat it with marinade; marinate for at least 1 hour and up to overnight.

2.    Heat the grill to medium-high, or heat the broiler. Grill or broil steak and onion slices, about 2 to 4 minutes per side for medium-rare. If onions aren’t charred, give them another minute or two while the steak rests.

3.    Transfer steak to a plate and let it rest for 5 minutes, then slice thinly against the grain (save the juices). Chop onions into bite-sized pieces.

4.            Meanwhile, in a medium bowl, whisk together lime juice, remaining garlic, a large pinch of salt, and oil. Drizzle a little of the juice from the rested steak into dressing.

5.            Sprinkle avocado with salt. In a large bowl, toss spicy greens, radishes and scallions with just enough dressing to coat it. Gently mix in avocado. Transfer to serving plates and top with the steak and onions.