ACTIVE TIME: 10 MIN. I TOTAL TIME: 20 MIN. I SERVES: 2
- 1 lb flank steak
- 1 small red onion, thinly sliced
- 2 bell peppers, sliced
- Persian or cocktail cucumbers, sliced
- 1 cup dried apricots, sliced
- 1 large avocado, cut in half and sliced
- 8 – 10 Thai Basil or Basil leaves, chopped
- 4 – 6 fresh mint leaves, chopped
- 2 teaspoons chili powder
- Spring mix
- Baby spinach
- Crushed red pepper flakes
- Toasted sesame seeds
- A handful of almonds, roughly chopped
- Pink Himalayan salt and cracked pepper
Vinaigrette & Marinade:
- 2 tablespoons toasted sesame oil
- 3 tablespoons tamari or soy sauce
- 3 tablespoons honey
- 1 tablespoon fish sauce
- 2 limes, juiced
- 1 dried red chili pepper, seeded and sliced
- 1 inch of fresh ginger, peeled and grated
- 3 – 4 garlic cloves, roughly chopped
- Make the vinaigrette first. Combine all of the ingredients in a jar and shake to combine.
- The steak is next. Using half of the vinaigrette as a marinade, seal both the vinaigrette and flank steak in a ziplock bag or container with a lid. Allow the meat to marinate at least 10 minutes, or refrigerate overnight. Store the rest of the vinaigrette in the fridge until ready to use.
- Heat the grill to 450°. Cook for approximately 6 minutes on each side or until the internal temperate reaches 160°.
- While the meat is cooking, add a splash of olive oil, sliced peppers and onions to a skillet over medium heat. Season with salt, pepper and chili powder. Cook, stirring often, until tender.
- Pull the meat off the grill and allow to rest for 10 minutes before slicing. In the meantime, toss the leftover vinaigrette with the spring mix, baby spinach, mint, basil and almonds in a large bowl. Divide the mixed greens into two serving bowls.
- Top the tossed salads with sliced cucumbers, apricots, avocado and the pepper mixture. Slice and add the steak with a sprinkle of toasted sesame seeds and enjoy.