Categories: Salad
Ingredients
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon minced fresh ginger
- 1 teaspoon yellow mustard
- 1 tablespoon dark sesame oil
- 1 1/4 pounds skirt steak
- 8 cups watercress (2 bunches), tough stems removed
- 1 sweet red pepper, cored, seeded and thinly sliced
- 1 cup shredded carrots
- 3 scallions, trimmed and sliced
- 2 ribs celery, sliced on the diagonal
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon salt
Directions
- In a small bowl, combine vinegar, soy sauce, brown sugar, ginger and mustard. While whisking, add oil. Place steak in a resealable plastic bag and add 3 tbsp of the dressing. Marinate at room temperature for 15 minutes. Heat broiler or gas grill to medium-high heat. Remove steak from bag; discard bag with remaining marinade. Broil or grill steak for 2 to 3 minutes per side, turning once, or until desired doneness. Let rest 5 minutes. Combine watercress, red pepper, carrots, scallions and celery in a large bowl. Thinly slice steak across the grain and add to salad. Toss with remaining dressing. Sprinkle with sesame seeds and salt and gently toss again.