Layered Beef Salad with Warm Dressing

Ingredients and Weight:

• 1 pound flank steak, sliced thinly
• 1/2 cup olive oil
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 head of romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/4 cup crumbled blue cheese
• Croutons, for serving

Preparation Time:

20 minutes

Cooking Time:

5 minutes

Difficulty Level:

3 (moderate)

Preparation Method Steps:

1. In a large bowl, whisk together the olive oil, soy sauce, honey, garlic powder, and black pepper. Add the flank steak slices and toss to coat. Cover and refrigerate for at least 30 minutes.
2. Heat a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes per side, or until desired doneness. Remove from heat and let rest for 5 minutes.
3. In a large serving bowl, layer the chopped romaine lettuce, cherry tomatoes, and red onion. Top with the sliced steak.
4. In a small saucepan, heat the remaining marinade until it comes to a simmer. Pour the warm dressing over the salad and sprinkle with blue cheese and croutons.

Nutritional Information:

(Per serving)

• Calories: 450
• Fat: 25g
• Protein: 30g
• Carbohydrates: 30g

Dish Characteristics:

• Savory and flavorful with a blend of Asian and Western flavors
• Layers of fresh vegetables and tender steak
• Warm dressing adds depth and richness to the salad

User Comments:

• "This salad is absolutely delicious! The combination of flavors is perfect and the warm dressing is a game-changer."
• "The flank steak was cooked perfectly and the dressing was flavorful and tangy."
• "This salad is hearty and satisfying enough for a light lunch or dinner."

Special Precautions and Tips:

• If you don't have flank steak, you can substitute another lean cut of beef, such as sirloin or tenderloin.
• Adjust the amount of honey in the marinade to taste.
• Let the steak rest before slicing to allow the juices to redistribute, resulting in more tender meat.
• To make the salad ahead of time, prepare all the components and store them separately in the refrigerator. Assemble the salad just before serving and warm the dressing over low heat.