Ingredients
Scale
- 1 whole rib-eye or strip steak with the fat trimmed
Dressing/Marinade
- ¼ cup canola oil (affiliate)
- 3 tablespoons red wine vinegar (affiliate)
- 1 tablespoon balsamic vinegar (affiliate)
- 2 tablespoons soy sauce (affiliate)
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 2 cloves garlic, peeled
- 1 tablespoons minced fresh ginger
- ½ teaspoon hot chili oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Candied Pecans
- ¼ cup pecans, chopped
- ½ cup sugar
- 2 tablespoons water
Salad
- 2 cups romaine, chopped
- 2 cups spinach
- 10 grape tomatoes, sliced in half
- ½ red bell pepper, thinly sliced
- ½ cup blue cheese
- 1 avocado, thinly sliced
Plantains
- 1 ripe plantain
- 1 teaspoon salt
- 1 cup canola oil (affiliate)
Instructions
- Combine all dressing/marinade ingredients and pour half of dressing over steak to marinade for 30 mins up to 2 hours, depending on how much time you have.
- Thinly slice plantains, heat canola oil in large skillet until shimmery and thin. Fry plantains until medium brown and crisping on the edges. Remove from pan and lay on paper towels to absorb the grease.
- In small skillet over medium heat, add pecans, sugar, and water. Stir constantly until sugar melts and pecans start to toast and sugar carmelizes. Remove from pan onto a sheet of wax paper to cool.
- Combine romaine, spinach, grape tomatoes, red bell pepper, blue cheese, and avocado in large serving bowl.
- Put steak in cast iron skillet or on the grill, cook for 3 minutes on each side or to your preferred doneness. Thinly slice and place on salad.
- Sprinkle with toasted pecans and serve with fried plantains.