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Title: Grilled Steak Salad w/Chile & Brown Sugar
Categories: Beef, Chilies, Herbs, Fruits, Vegetables
Yield: 4 Servings

2 cl Garlic; fine grated or
- minced
1 tb Dark brown sugar
1 ts Kosher salt; more as needed
1 ts Ancho chile powder
1 ts Dried oregano, crumbled
- between fingers
1/4 ts Toasted sesame oil
1/4 ts Ground cumin
1 1/2 lb Flank steak
1 lg Red onion; in 1/2" rounds
1 tb Fresh lime juice
3 tb Extra-virgin olive oil
1 Avocado; peeled, seeded,
- diced
5 oz Spicy greens
4 Radishes; thin sliced
1 Scallion; thin sliced

In a large bowl, whisk together half of the grated
garlic (reserve the other half for the dressing), sugar,
salt, chile powder, oregano, sesame oil and cumin. Add
steak and thoroughly coat it with marinade; marinate for
at least 1 hour and up to overnight.

Heat the grill to medium-high, or heat the broiler.
Grill or broil steak and onion slices, about 2 to 4
minutes per side for medium-rare. If onions aren’t
charred, give them another minute or two while the steak
rests.

Transfer steak to a plate and let it rest for 5 minutes,
then slice thinly against the grain (save the juices).
Chop onions into bite-sized pieces.

Meanwhile, in a medium bowl, whisk together lime juice,
remaining garlic, a large pinch of salt, and oil.
Drizzle a little of the juice from the rested steak into
dressing.

Sprinkle avocado with salt. In a large bowl, toss spicy
greens, radishes and scallions with just enough dressing
to coat it. Gently mix in avocado. Transfer to serving
plates and top with the steak and onions.

by Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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