The Sweet Onion Source
Steak and Sweet Onion Salad

Adapted from the recipe files of those folks at The Vidalia Onion Committee, here's a fast and tasty offering.

bullet041 pound flank steak
bullet041-1/4 teaspoons salt
bullet041/4 teaspoon ground black pepper
bullet044 cups leaf lettuce torn into bite-size pieces
bullet041 medium sweet onion, thinly sliced to measure about 2 cups
bullet042 cups thinly sliced cucumber
bullet041 cup thinly sliced sweet red bell pepper
bullet043 tablespoons lime juice
bullet041 teaspoon soy sauce
bullet041 to 2 cloves finely minced fresh garlic
bullet041 teaspoon freshly grated ginger root (optional)
bullet041/4 cup extra virgin olive oil
bullet041/2 teaspoon toasted sesame oil
bullet04About 1/3 cup shredded Parmesan cheese

Season steak with about 1/4 teaspoon of the salt and 1/8 teaspoon of the ground black pepper. Grill over hot coals or a gas flame, turning once, until cooked to desired doneness. (Alternatively, broil 1 to 2 inches from the heating element in oven, until desired doneness). Remove from heat source and let the meat sit for 5 minutes (or longer) while you prepare the dressing and salad.

In a large salad bowl, combine the lettuce, onion, cucumber, and bell peppers; set aside in the refrigerator.

In a small bowl, whisk together the lime juice, soy sauce, garlic, ginger, remaining 1/8 teaspoon of black pepper, and about 1/4 teaspoon of the remaining salt. Whisk in the olive oil and sesame oil; taste and adjust seasonings.

When ready to serve, cut the meat into thin slices, across the grain and slightly on the diagonal (that will create the most tender slice). Toss the dressing with the chilled salad, sprinkle in about 1/4 cup of the shredded
Parmesan cheese and toss again. Arrange one fourth of the mixture on each of 4 dinner plates. Divide the slices of meat between the salads, arranging them attractively around and on the lettuce. Top each salad with a portion of the remaining shredded Parmesan and serve immediately.

©Oso Sweet Onions