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Prep 15min
Total45min
Servings4
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Ingredients
2
teaspoons chili garlic sauce (dressing) (opt.)
2
teaspoons sesame oil (dressing)
2
tablespoons mirin cooking wine (dressing)
2
tablespoons soy sauce (dressing)
1/4
cup olive oil (dressing)
1
teaspoon kosher salt (rub)
1
teaspoon mustard (rub)
1
teaspoon paprika (rub)
1
teaspoon cinnamon (rub)
1
teaspoon pink peppercorns (rub)
1
star anise pod (rub)
1
tablespoon szechuan peppercorns (rub)
3
tablespoons olive oil, for grilling
1
avocado sliced thinly
1
cup carrots, shredded
4
cups salad greens
2
large portabella mushrooms, grilled
1
lb flank steak, grilled
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Steps
1
Grind together rub ingredients and rub flank steak. Also, drizzle on some olive oil and rub into steak. Wrap steak in plastic wrap tightly and let rest for at least 30 minutes for more flavor.
2
Drizzle mushrooms with olive oil and season with a sprinkle of salt.
3
Grill mushrooms and flank steak over high heat for about 10 minutes. Flip halfway through to ensure even cooking. This is for a medium rare flank steak. Adjust cooking time to your tastes.
4
Let steak rest for at least 5 minutes before slicing thinly against the grain of the meat. Also, slice mushrooms.
5
Mix together dressing ingredients in a small bowl. Use a whisk to make sure they are mixed well.
6
Lay down some salad greens on a plate and sprinkle with carrots. Drizzle on some dressing and top with sliced steak, mushrooms, and avocado. If you want to get fancy, alternate slices for a cool look.
7
Drizzle on a bit of extra dressing over the top and serve immediately.
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No nutrition information available for this recipe
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