- flank steak, 1 to 1.5 lbs
- kosher salt
- 1 English cucumber, cut lengthwise, seeded & sliced thinly
- 2 limes, juiced (divided)
- 2 teaspoons fresh ginger, peeled & finely grated (a Microplane classic zester works beautifully), divided
- 1/4 cup extra-virgin olive oil
- freshly ground white pepper
- Romaine lettuce, washed & torn into bite-sized pieces
- Asian sweet chili sauce
Score both sides of the flank steak by making shallow cuts about an inch apart in a diamond pattern. Sprinkle both sides with kosher salt, to taste. Set aside to let the steak absorb the salt. Next prepare the cucumber and put it into a bowl with the juice of 1 lime and 1 tsp of the ginger, plus kosher salt, to taste.
Make dressing for the salad by combining the juice of the other lime, the remaining tsp of ginger, freshly-ground white pepper to taste, and the olive oil. The ginger seems to act as an emulsifier to make a smooth vinaigrette. (Is it a vinaigrette if it doesn’t have any vinegar?)
Cook the flank steak using your method of choice to medium rare. We pan-seared it last night (it was raining), but next time we’ll use the grill, weather permitting.
When the steak is done, let it rest for 5 or 10 minutes under a tent of foil. Cut into thin slices against the grain. While the steak rests, wash and tear the lettuce and toss with the vinaigrette (you won’t need all the dressing).
Plate it up by layering lettuce, cucumbers, and steak. Drizzle with sweet chili sauce.