INGREDIENTS
3/4 lb. sirloin steak tails
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
1 tsp lime zest
2 tbsp asian chili sauce
1 tsp sesame oil
2 tbsp fresh lime juice
1 tsp fresh ginger, minced
1 tbsp soy sauce
3 medium shallots, minced
1/2 jalapeño pepper, minced
1/4 tsp salt
1/2 cup olive oil
6 cups mesclun greens
DIRECTIONS
- Combine garlic, salt, pepper, lime zest, asian chili sauce and sesame oil in a flat glass dish or n a heavy resealable bag. Place sirloin tails in the marinade and cover or seal and marinate in refrigerator for 6 hours, or overnight.
- Preheat barbecue on HIGH
- To prepare dressing, whirl lime juice, ginger, soy sauce, shallots, jalapeño pepper and salt in a food processor for 20 – 30 seconds. With motor running, gradually add olive oil in a thin stream. Pour into a small saucepan, and heat gently on the sideburner just until bubbling.
- Reduce barbecue temperature to MEDIUM, and lightly brush cooking grids with vegetable oil to prevent sticking. Place beef on the grids and grill for 2 minutes, quarter turn for 2 minutes, turn over for 2 minutes, and a final quarter turn for 2 minutes to give beautiful looking grid marks to your beef!
- Thinly slice beef and arrange on top of mesclun greens. Pour warm dressing over the top and serve immediately.