Ingredients

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

Instructions

1. 1 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.
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.

Nutrition per serving