What You Need:
- 1 lb flank steak
- Salt and Ppepper (to taste)
- 2 tsp honey
- 1 tsp Sriracha (add more if you want to make it hotter, duh)
- 1/2 tbsp low sodium soy sauce
- 1 lime's worth of juice
- 1/2 cup EVOO
- 1 bag watercress (if you like the peppery bite) or a bag of spring mix
- 1 pint cherry tomatoes, halved
- 1/4 small red onion (unless you're a freak who likes raw onion, ewww)
- 1+ avocado, sliced (the more the merrier in my book)
- 1/2 English cucumber, thinly sliced
- handful of fresh cilantro
What You Do:
1.
Sear
the steak: Preheat a grill, grill pan, or cast-iron skillet on medium
high. Season the steak with salt and pepper and cook it to medium rare, 3
to 4 minutes per side. Let the steak rest for at least 5 minutes and
then slice it thinly across the grain.
2.
Make
the dressing: While the meat rests, combine the honey, Sriracha, soy
sauce, and lime juice with a pinch of pepper in a mixing bowl. Gradually
whisk in the oil.
3.
Assemble
the salad: In a large bowl, toss the steak slices with the vegetables
and cilantro. Drizzle in the dressing and toss until the salad is
lightly coated.
*As with any recipe, feel free to alter quantities to taste. For instance, with the Sriracha I put in a TON more than 1 tsp and about 1 tbsp soy sauce opposed to the recommended 1/2 tbsp. It is your salad, so go on ahead and do whatever you darn well please!*
ENJOY!
