This delicious steak salad is brightened with a dressing of lime juice and toasted sesame oil. Jalapenos add heat, and cashews add crunch. A delicious and easy summer meal, ready in just 30 minutes!
Heat your grill. Ours is gas and we heat it to high heat.
Remove your steaks from the refrigerator to let the chill come off for a few minutes. Sprinkle them with salt and pepper.
While the grill heats, cut your jalapeno. Slice off the end, then slice down the middle lengthwise. Remove seeds and all of the white veins on the inside. (You can grill it briefly at this point if you'd like.) Finely mince the jalapeno.
Combine the jalapeno, lime juice, and sesame oil. Whisk to combine and add salt to taste.
Once the grill is hot, cook your steaks over high direct heat. To cook to medium well (160F; my preference), grill for 5 minutes over the hot part of the grill. Flip, then grill another 5-7 minutes, until the temperature of the steaks reaches 155F. (Grill a few minutes less for medium.) Remove the steaks from the grill and let them rest for a few minutes while you assemble the salad. The steaks will coast up to 160F.
Divide the spring mix between two plates. Drizzle with the dressing (including scooping the minced jalapenos onto the salad). Sprinkle with cashews. Top with steak. Enjoy.
This salad is based on the Seven Saints Salad at Seven Saints, a restaurant in Champaign, Illinois.
This could easily be made with flat iron steak instead. Grill to medium, then slice before topping the salad with the steak.
If using a thinner steak, grill for a few less minutes.
For instructions on how to cook the steaks with a broiler or in a pan on the stove, check out Mark Bittman's instructions.
This amount of jalapeno adds a slight amount of heat without being spicy. Include the seeds if you are adventurous, or add a second jalapeno. If using dried jalapeno flakes or pieces, I suggest starting with ½ teaspoon.