Seasoned rib-eye steak is grilled to a tender medium-rare and served sliced over a colorful salad of romaine, avocado, carrot, and cucumber. The spicy rice vinegar dressing adds a tangy flavor.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
704 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
Step 3
Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.
Step 4
Season both sides of rib-eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
Ingredients
2 tablespoons white sugar
2 tablespoons olive oil
1 carrot, grated
1 tablespoon soy sauce
1 tomato, cut into wedges
1 avocado - peeled, pitted, and diced
2 tablespoons rice vinegar
1 (12 ounce) rib eye steak
1 teaspoon Montreal steak seasoning, or to taste
2 pinches red pepper flakes
10 leaves romaine lettuce, torn into bite-size pieces
