2plum tomatoes, peeled and seeded, firm flesh chopped
1red bell pepper, seeded, cored and thinly sliced
1green bell pepper, or poblano, seeded, cored and thinly sliced
1/2jicama, peeled and julienned preferably with a mandoline)
1/2cucumber, julienned (preferably with a mandoline)
1/2red onion, thinly sliced
4piecesskirt steak, 8 ounces each, trimmed of excess fat
black pepper, freshly ground
2headsromaine lettuce, coarsely chopped
3tablespoonsolive oil, extra-virgin
Fresh cilantro sprigs, for garnish
For the Dressing:
To make the dressing, whisk together the vinegar, soy sauce and honey. Season with the pepper flakes and black pepper. Set aside until needed or cover and refrigerate for up to 5 days. Whisk or shake well before using. To make the salad, toss the tomatoes, red bell pepper, green bell pepper, jicama, cucumber and onion in a mixing bowl.
For the Grilled Steak Recipe:
Prepare the gas or charcoal grill so that the heating element or charcoal is hot. Season the steaks on both sides with salt and pepper. Grill for 4-5 minutes on each side until medium rare or cooked to your desired degree of doneness. Set aside to rest for 10 minutes.
For the Salad:Divide the lettuce among 4 salad plates. Drizzle lemon juice over each plate and then drizzle each plate with a little extra-virgin olive oil. Spoon about 3 tablespoons of the dressing over the bowl of mixed vegetables and toss to mix.
Spoon equal amounts of the vegetables over the lettuce. Slice the steaks on the bias into strips 1/2 inch wide by 3/4 inch long, cutting nearly to the edge of the steak, but leaving each piece intact. Wrap the steak around the mound of vegetables to resemble a crown.