Charred Steak Salad with Spicy Dressing

- Photo: Alison Miksch; Styling: Vanessa McNeil Rocchio
Photo: Alison Miksch; Styling: Vanessa McNeil Rocchio
Hands-on time: 35 minutes
Total time: 35 minutes
Yields: Makes 4 to 6 servings


1 cup mayonnaise

3 tablespoons Asian chili-garlic sauce

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

1 (2-lb.) flank steak

1 tablespoon olive oil

2 fresh rosemary sprigs

1 pound broccoli florets

1 pound cauliflower florets

1/4 cup extra virgin olive oil

3 cups loosely packed gourmet lettuce (such as arugula, baby kale, or baby spinach)

French fried onions

How to Make It

Preheat grill to 350° to 400° (medium-high) heat. Whisk together first 4 ingredients in a medium bowl.

Sprinkle 1 tsp. salt and 1/2 tsp. pepper over steak. Grill steak, covered with grill lid, 8 to 10 minutes on each side or to desired degree of doneness. Brush steak with olive oil, using rosemary sprigs as a basting brush. Let stand 10 minutes.

Meanwhile, preheat broiler with oven rack 7 inches from heat. Toss together broccoli, next 2 ingredients, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Spread broccoli mixture in a single layer in a jelly-roll pan, and broil 3 to 5 minutes or until charred and tender. Transfer to large bowl.

Toss together broccoli mixture and lettuce. Cut steak diagonally across the grain into thin strips. Arrange steak on a serving platter; top with broccoli mixture. Sprinkle with fried onions, and serve with dressing.


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