MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Steak Salad With 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.

  Recipe by Melissa Clark

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

  Uncle Dirty Dave's Archives

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