MSGID: 1:18/200.0 68e6ba96   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grilled Steak Salad w/Chile & Brown Sugar   
    Categories: Beef, Chilies, Herbs, Fruits, Vegetables   
         Yield: 4 Servings   
       
         2 cl Garlic; fine grated or   
              - minced   
         1 tb Dark brown sugar   
         1 ts Kosher salt; more as needed   
         1 ts Ancho chile powder   
         1 ts Dried oregano, crumbled   
              - between fingers   
       1/4 ts Toasted sesame oil   
       1/4 ts Ground cumin   
     1 1/2 lb Flank steak   
         1 lg Red onion; in 1/2" rounds   
         1 tb Fresh lime juice   
         3 tb Extra-virgin olive oil   
         1    Avocado; peeled, seeded,   
              - diced   
         5 oz Spicy greens   
         4    Radishes; thin sliced   
         1    Scallion; thin sliced   
       
     In a large bowl, whisk together half of the grated   
     garlic (reserve the other half for the dressing), sugar,   
     salt, chile powder, oregano, sesame oil and cumin. Add   
     steak and thoroughly coat it with marinade; marinate for   
     at least 1 hour and up to overnight.   
        
     Heat the grill to medium-high, or heat the broiler.   
     Grill or broil steak and onion slices, about 2 to 4   
     minutes per side for medium-rare. If onions aren’t   
     charred, give them another minute or two while the steak   
     rests.   
        
     Transfer steak to a plate and let it rest for 5 minutes,   
     then slice thinly against the grain (save the juices).   
     Chop onions into bite-sized pieces.   
        
     Meanwhile, in a medium bowl, whisk together lime juice,   
     remaining garlic, a large pinch of salt, and oil.   
     Drizzle a little of the juice from the rested steak into   
     dressing.   
        
     Sprinkle avocado with salt. In a large bowl, toss spicy   
     greens, radishes and scallions with just enough dressing   
     to coat it. Gently mix in avocado. Transfer to serving   
     plates and top with the steak and onions.   
        
     by Melissa Clark   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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