I like nothing better for lunch or dinner in the summertime than a decent grilled steak salad. Grilling the romaine lettuce leaves adds a hint of char essence to the mix–and complements the wonderful Asian salad dressing.
A nice Chianti would be perfect on the patio at dusk and pair well with this all-in-one meat and garden meal.
Grilled Romaine & Steak Asian Salad
1 (12 ounce) rib eye steak
1 tablespoon soy sauce
1 teaspoon Montreal steak seasoning, or to taste
1/2 lemon, juiced
2 tablespoons rice vinegar
2 tablespoons olive oil
2 tablespoons white sugar
1/2 teaspoon sesame oil
1/4 teaspoon garlic powder
2 pinches red pepper flakes
10 leaves romaine lettuce, torn into bite-size pieces (OPTION: Grill the lettuce leaves whole until lightly charred around the edges)
1/2 large English cucumber, cubed
1 avocado – peeled, pitted, and diced
1 tomato, cut into wedges
1 carrot, grated
4 thin slices red onion
3 tablespoons toasted sesame seeds
Season both side of the rib eye 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. Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
(If you choose to grill the romaine leaves place them on the grill at this point and lightly char each side)
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.