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.