[ world famous recipes ] Steak and Sweet Onion Salad

Steak and Sweet Onion Salad

1 pound flank steak
1-1/4 teaspoons salt
1/4 teaspoon ground black pepper
4 cups leaf lettuce torn into bite-size pieces
1 medium sweet onion, thinly sliced to measure about 2 cups
2 cups thinly sliced cucumber
1 cup thinly sliced sweet red bell pepper3 tablespoons lime juice
1 teaspoon soy sauce
1 to 2 cloves finely minced fresh garlic
1 teaspoon freshly grated ginger root (optional)
1/4 cup extra virgin olive oil
1/2 teaspoon toasted sesame oil
About 1/3 cup shredded Parmesan cheese

Season steak with about 1/4 teaspoon of the salt and 1/8 teaspoon of
the ground black pepper. Grill over hot coals or a gas flame,or is
great broiled in the oven, turning
once, until cooked to desired doneness. (Alternatively, broil 1 to 2
inches from the heating element in oven, until desired doneness).
Remove from heat source and let the meat sit for 5 minutes (or
longer) while you prepare the dressing and salad.

In a large salad bowl, combine the lettuce, onion, cucumber, and bell
peppers; set aside in the refrigerator.

In a small bowl, whisk together the lime juice, soy sauce, garlic,
ginger, remaining 1/8 teaspoon of black pepper, and about 1/4
teaspoon of the remaining salt. Whisk in the olive oil and sesame
oil; taste and adjust seasonings.

When ready to serve, cut the meat into thin slices, across the grain
and slightly on the diagonal (that will create the most tender
slice). Toss the dressing with the chilled salad, sprinkle in about
1/4 cup of the shredded
Parmesan cheese and toss again. Arrange one fourth of the mixture on
each of 4 dinner plates. Divide the slices of meat between the
salads, arranging them attractively around and on the lettuce. Top
each salad with a portion of the remaining shredded Parmesan and
serve immediately.

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