Grilled Sirloin Salad with Sesame-Ginger Dressing

Ingredients

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• 1 (12 ounce) rib-eye steak
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• 1 tablespoon soy sauce
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• 1 teaspoon Montreal steak seasoning, or to taste
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• ½ lemon, juiced
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• 2 tablespoons rice wine vinegar
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• 2 tablespoons olive oil
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• 2 tablespoons white sugar
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• ½ teaspoon sesame oil
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• ¼ teaspoon garlic powder
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• 2 pinches red pepper flakes
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• 10 leaves romaine lettuce, torn into bite-sized pieces
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• ½ large English cucumber, cubed
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• 1 avocado, peeled, pitted, and diced
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• 1 tomato, cut into wedges
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• 1 carrot, grated
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• 4 thin slices red onion
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• 3 tablespoons toasted sesame seeds
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Instructions

1. 1
   Season both sides rib-eye with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
2. 2
   Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3
   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.
4. 4
   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.