Thai Steak Salad
1/3 cup fresh lime juice
1/3 cup OLIVE & VINE Cilantro and Roasted Onion olive oil
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce
3 teaspoons honey or sugar
1 teaspoon sea salt
freshly ground pepper, to taste
1 pound sirloin or flank steak, 1-inch thick
4-5 cups salad greens, washed, dried and torn
1/2 small red onion, cut into half moons
1/2 cucumber, peeled, seeded, cut into half moons
Combine lime juice, olive oil, cilantro, garlic, hot pepper sauce, honey, salt and pepper in a small bowl. Whisk together and set aside.
Place meat between 2 sheets of plastic wrap and pound on both sides to tenderize. Remove wrap and place meat in a shallow pan. Salt and pepper on both sides. Pour half of the dressing over the meat and reserve the rest. Cover and marinate in the refrigerator for at least 1 hour or up to 12 hours.
Preheat oven to 400 degrees F. Heat a cast iron or oven safe skillet with a teaspoon or so of oil. Place marinated steak in skillet and drizzle marinade on top. Brown for a few minutes on each side. Transfer steak to the oven for 7-8 minutes. Check center for doneness (red for medium rare, pink for medium) and remove from oven when it is redder than you desire. It will continue to cook a little more.
Transfer meat to a carving board and let rest 10 minutes. Cut into thin slices on a diagonal against the grain of the meat.
Toss the greens, onion, and cucumber with almost all of the reserved dressing and divide among 4 plates. Top with an equal portion of steak slices and a drizzle of the remaining dressing. Serve with lime wedges if desired.