The Lima-to-Lebanon Sumac-Lime Flank Steak & Cucumber-Mint Crunch Bowl

Instructions

1. 1

   Welcome to your departure gate! Place 1 lb flank steak on the board and ensure it is sliced against the grain for maximum tenderness. Toss it in a medium bowl with 1 tbsp sumac, 1 tbsp soy sauce, 3 garlic cloves, minced, and 1 tbsp olive oil. Let it hang out on the counter to quickly absorb those earthy, savory flavors while you prep.

   5 min

   Tip: Slicing against the grain breaks up the muscle fibers, which is the absolute secret to melt-in-your-mouth flank steak.

2. 2

   While the steak thinks about its life choices, let's prep your crunchy base. Halve 1 cup cherry tomatoes, slice your 2 Persian cucumbers, and thinly slice 1/2 red onion. Tear up your massive handfuls of 1 cup fresh mint and 1 cup fresh cilantro. Divide the 4 cups mixed greens among two large, wide salad bowls.

   5 min

   Tip: Don't bother chopping the herbs perfectly; rustic, torn pieces release essential oils better and feel more authentic to street food vibes.

3. 3

   Time for my favorite part—the mason jar shake! In a jar, combine the remaining 2 tbsp olive oil, remaining 1 tbsp soy sauce, 1/4 cup lime juice, 1 tbsp pomegranate molasses, and 1 tbsp fish sauce. Seal it tight and shake it violently like you're trying to drown out the sound of your kids arguing in the next room.

   2 min

   Tip: The fish sauce acts like a bassline to the high-treble lime juice. It balances the entire dressing, so please trust me and don't skip it!

4. 4

   Heat a large heavy-bottomed skillet over medium-high heat. We want a screaming hot sear! Add the marinated steak (the oil is already in the marinade) and let it sit totally undisturbed for 2 to 3 minutes to build a beautiful crust. Flip and cook for another 1 to 2 minutes until caramelized and medium-rare.

   5 min

   Tip: Do not crowd the pan! If your skillet is small, sear the meat in two batches so it sears rather than steams.

5. 5

   Transfer the seared steak to a clean plate or a corner of your cutting board to rest.

   5 min

   Tip: Resting for at least 5 minutes ensures you don't end up with a pool of meat juices at the bottom of your gorgeous salad bowl.

6. 6

   While the steak rests, top your mixed greens with the prepped cucumbers, tomatoes, red onions, and those glorious torn herbs. Pile the rested steak right in the center. Drizzle generously with your shaken pomegranate-lime dressing, and scatter 1/4 cup pistachios, crushed over the top. Boarding is complete—grab a fork and travel the world!

   4 min

   Tip: Pour any accumulated juices from the steak plate right over the salad before dressing. It's liquid gold.