Grilled Steak Salad with Asian Dressing

The "Asian Dressing" is what makes this unique.  It is actually a little sweet, but it went well with the steak, which I marinated in the Best Steak Marinade in Existence.  You can serve the steak on the side, but I preferred it mixed in with the salad.  I added hard-boiled eggs and (being the rebel that I am) I omitted the Montreal seasoning, red onion, cucumber, sesame seeds and avocado and I grilled it on the stove top one time and on the Optigrill another.  In both cases, the steak was juicy and cooked just right.  I've used skirt steak and flank steak, and the skirt steak was very tough.  Wikipedia says,

"Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter."

3 servings

18 calculated points

Merlot

Ingredients

• 1 (12 ounce) rib eye or flank 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
• ½ large English cucumber, cubed
• 1 avocado - peeled, pitted, and diced
• 10 leaves romaine lettuce, torn into bite-size pieces
• 1 tomato, cut into wedges
• 1 carrot, grated
• 4 thin slices red onion
• 3 tablespoons toasted sesame seeds

Directions

Season both side of the 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 150 degrees F. Transfer steak to a platter 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.