- 20 ounces flank steak
- 4 ounces gorgonzola, crumbled
- 1 large head of romaine lettuce
- 1 carrot sliced
- 1 red pepper, sliced
- Zucchini, sliced
- 3 scallions sliced
- 1/4 c. cider vinegar
- 2 tablespoons gluten free soy sauce
- 1 tbsp. sambal sauce
- 1 grated garlic clove
- 1 tbsp. honey
- Juice and zest of 1 orange
- Salt, to taste
- 1/3 c. olive oil
To make the dressing, whisk together all of the dressing ingredients except the olive oil. Once the ingredients are combined, slowly stream in the olive oil whisking continuously until you have an emulsified dressing.
For the salad, tear the romaine into bite sized pieces then toss it with the other salad ingredients and half the dressing.
Heavily season the steak on both sides with salt and pepper then in a cast iron skillet over a high heat add a little olive oil and toss in the steak. Sear it for 3 minutes on the first side and once it’s golden brown, flip it and sear for 2 to 3 minutes on the second side for a medium rare steak or add some time if you want it more well done. Let it rest on a plate for 5 minutes before slicing against the grain.
Add the steak slices over the salad, then top with the crumbled gorgonzola the remaining salad dressing and serve.