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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Lighter fare for warmer weather meals. Cooking time is for grilling time plus time to allow meat to rest. Ingredients:
1 (4 -6 ounce) rib eye steaks, room temperature |
salt and pepper, to taste |
vegetable oil |
2 tablespoons lime juice, freshly squeezed |
1 teaspoon worcestershire sauce |
1 teaspoon soy sauce |
1/8 teaspoon granulated sugar |
1 teaspoon minced serrano chili (optional, for heat) |
2 cups torn mixed spring greens (use your favorite lettuces, spinach, etc.) |
2 tablespoons cilantro leaves |
5 -6 thin slices cucumbers |
1/2 of a medium tomato, cut into 6 wedges |
1 thin slice red onion, quartered, separated into pieces |
salt and pepper, to taste |
Directions:
1. Season steak with salt and pepper; set aside.
2. Place your torn greens and cilantro in a large bowl of ice water to clean and crisp them up.
3. Heat your grill (gas, charcoal or grill pan) over high heat until very hot.
4. In a small bowl, whisk together lime juice, Worcestershire sauce, soy sauce, sugar and chili, if using. Taste, and add a touch more sugar, if desired. Set aside.
5. Brush steaks with vegetable oil. Grill to desired doneness. I grill mine for about 4 minutes per side for medium rare. Remove steak to a cutting board and allow to rest for about 5-7 minutes.
6. Transfer your greens to a salad spinner; spin dry. Drain water from bowl, rinse and wipe dry. Return greens to bowl. Add cucumber, tomato, and onions.
7. Slice steak thinly across the grain, taking care to reserve the juices. Whisk meat juices into lime dressing.
8. Drizzle half of the dressing over the salad greens. Toss to distribute throughout.
9. Plate salad and top with sliced meat. Drizzle remaining dressing over meat and greens as desired. Season with salt and pepper to taste.
10. Serve with thick slices of buttered bread.
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