Spiced Steak Salad

We really should be eating more salads, but it seems like once I get dinner preparation under way, I just can't get motivated to chop up a bunch of stuff to make one. The exception is when I'm making a salad FOR dinner! It's also a great excuse to clean out the crisper drawer (aka the vegetable rotter)!

1 1/2 lbs. your favorite steak (flank, skirt, ribeye, sirloin... pretty much anything will work)

1 lime, cut in half

Rub-

2 cloves garlic, minced

2 t. kosher salt

2 t. paprika

2 t. cumin

2 t. coriander

1 t. coarse ground black pepper

1 T. extra virgin olive oil (more or less)

In a small bowl, combine all rub ingredients except oil. Gradually add oil until you have a thick paste. Rub mixture liberally onto both sides of meat, cover with plastic wrap, and let stand at least one hour. Grill to desired doneness. Transfer steak to platter, squeeze juice of half a lime over, cover loosely with foil, and let rest for 10 minutes. Slice thinly just before serving.

Dressing -

1 T. Dijon mustard

juice of remaining lime half

1/2 t. sugar

1/4 t. kosher salt

freshly ground black pepper

1/4 C. olive oil

1 large green onion, thinly sliced

Whisk together all ingredients until thoroughly combined.

Your favorite salad ingredients -

Mixed greens (iceberg, romaine, baby spinach, arugula, baby greens, etc.)

diced avocado

halved cherry tomatoes (or diced beefsteak/roma)

sliced radishes

chopped celery

diced cucumber

grated carrots

sliced mushrooms

thinly sliced red onion

whatever else looks good in your crisper drawer... you get the idea

Place salad ingredients in a large bowl. Toss with dressing. Pile onto individual serving plates and top with steak slices.