Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 45 mins
Servings:
2
Ingredients
Directions
Season both sides rib-eye with soy sauce and steak seasoning; transfer to a plate. Cover with plastic wrap; refrigerate at least 1 hour to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook on the preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Rest about 10 minutes, then cut into strips.
Whisk rice wine vinegar, olive oil, sugar, sesame oil, garlic powder, and pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak in a large bowl; pour dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.
Nutrition Facts (per serving)
| 704 | Calories |
| 53g | Fat |
| 39g | Carbs |
| 26g | Protein |
