Adapted from the recipe files of those folks at The Vidalia Onion Committee, here's a fast and tasty offering.
1 pound flank steak
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
©Oso Sweet Onions