INGREDIENTS
1 flank steak (about 8 oz / 250 g)
2 cups (500 ml) kale leaves (kale) shredded
1 pear cut into thin neighborhoods
1 red pepper, cut into thin strips
1 sweet potato, cut into wedges and roasted
1 green onion, sliced
Sesame Dressing
PREPARATION
1. In a large freezer bag (Ziploc type), pour a little vinaigrette. Add steak, seal and return the bag to coat with marinade. Place the bag in a bowl and marinate for about ten minutes.
2. In a skillet, add the steak and cook for 8 to 10 minutes for medium-rare meat (do not overcook). Place steak on rack, cover with foil and let stand 5 minutes. Cut steak into slices in the opposite direction of the grain of the meat.
3. Divide the ingredients into two plates. Drizzle with dressing and toss.
Variations:
Replace the bulb with an Asian pear
Replace the steak with a lightly marinated salmon fillet and referred to the pan.
Replace kale by Chinese cabbage (nappa type) cut into thin strips.
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