Barbecue Salad with Colorful Vegetables and Juicy Beef Steak

• sirloin steaks↗2 × 250 г g

  fat trimmed

• thumb-sized piece of ginger

  finely grated

• garlic clove↗1

  finely grated

• limes↗2

  juiced

• sesame oil↗2 ст. л. tbsp
• low-sodium soy sauce↗1 ст. л. tbsp
• red chili peppers (bird’s eye)↗3

  2 finely chopped, 1 thinly sliced

• Little Gem lettuce leaves↗4
• radishes↗12

  thinly sliced

• carrots↗3

  peeled and finely diced

• cucumber↗½

  cut into ribbons using a vegetable slicer

• green onions↗3

  finely sliced

• large ripe avocado↗1

  sliced

• mixed sesame seeds½ ст. л. tbsp

Step-by-step instructions

1. 1

   Remove the steaks from the refrigerator an hour before cooking to bring them to room temperature. A few minutes before grilling, prepare the dressing: in a bowl whisk together the grated ginger, minced garlic, lime juice, sesame oil, soy sauce and finely chopped chilies.

2. 2

   Preheat the grill or grill pan to high heat. Place the steaks on the grate and grill for 3 minutes on one side, then flip and grill another 3 minutes to medium‑rare. After removing from heat, cover the meat with foil and let it rest for 5 minutes.

3. 3

   On a large plate arrange the lettuce leaves, thinly sliced radishes, carrots, cucumber, green onions and avocado. Slice the steak across the grain into thin strips and lay them over the vegetables. Drizzle with the remaining meat juices and the prepared dressing. Garnish with mixed sesame seeds and thinly sliced red chili.