Beef, Salads
1 small onion sliced
1 tablespoon peeled and coarsely chopped ginger
2 tablespoons seasoned rice wine vinegar
1 tablespoon brown sugar
1 tablespoon tamari or low-sodium soy sauce
1 teaspoon sesame oil
1/2 lime
1-1/2 lb. flank steak
1/2 teaspoon salt
freshly ground pepper
2tsp vegetable oil
4 cups mixed salad greens
1/2 cups fresh pomegranate seeds
Combine onion, ginger, vinegar, brown sugar, tamari and sesame oil in a small bowl. Squeeze in the juice from the lime and stir until well mixed. Remove 1 tbsp liquid marinade and set aside.
Pour remaining marinade into a freezer bag. Add meat and seal. Let steak marinate in the refrigerator for at least 30 minutes.
Preheat oven to 425 ° F. Remove meat from marinade and season on both sides with salt and pepper. Heat oil in a large oven’proof skillet on high. Add steak and sear without moving until crust forms, about 5 minutes. Turn meat and cook on second side for 3 or 4 minutes.
Transfer skillet to oven. Continue cooking steak for 7 to 9 minutes for medium rare. Remove meat and place on cutting board. Let rest for 10 minutes, then slice against the grain.
Place greens and met on platter. Dress with reserved 1 tbsp marinade and pomegranate seeds.