Large salad with steak

Ingredients:

Dressing/marinade

• 3/4 cup canola oil
• 3 tablespoons red wine vinegar
• 1 tbsp balsamic vinegar
• 2 tablespoons lime juice
• 2 tbsp + 1 tsp soy sauce
• 1 tbsp Worcestershire sauce
• 0.5 tsp vegetable oil with chili pepper
• 2 tablespoons of sugar
• 1 tbsp. chopped fresh ginger
• 3 cloves garlic, peeled and crushed
• 1 teaspoon coarse salt
• Ground black pepper
• 2 whole ribeye steaks, 2.5 cm thick, trimmed of excess fat

Onion rings

• 2 whole onions
• 2 cups of sour milk or kefir
• 2 cups of flour
• 1 tbsp coarse salt
• 0.5 tsp cayenne pepper
• 4 tbsp. rapeseed oil

Salad

• Salad mix: romaine, arugula, watercress, radicchio, etc.
• 3/4 cup crumbled blue cheese
• 4 plum tomatoes, chopped

Preparation:

1. Dressing/marinade. Combine the oil, both types of vinegar, lime juice, soy sauce, Worcestershire sauce, chili oil, sugar, ginger, garlic, salt, and black pepper in a lidded jar. Shake vigorously to combine. Taste and adjust the seasoning if needed.
2. Place the steak in a zip-lock plastic bag. Pour in half the marinade and seal. Marinate the meat for 5-10 minutes.
3. Slice the onion into very thin rings. Place in a baking dish, cover with sour milk, and let soak. Mix flour, salt, cayenne pepper, and black pepper.
4. Heat vegetable oil in a large saucepan to 190°C (350°F). Take a handful of onions, coat them in the flour mixture, shake off any excess, and drop them into the hot oil. Fry for a few minutes and drain on a paper towel once the onions are golden. Repeat until all the onions are fried.
5. Grill or pan-fry the steaks over medium-high heat until medium-rare, about 2 minutes per side. Remove from heat and set aside. Slice the steaks thinly against the grain.
6. Salad. Place the salad mixture, blue cheese, and tomatoes in a large bowl. Add a little of the remaining dressing and toss to coat the salad evenly. Add more dressing if needed.
7. Divide the salad among bowls, making sure each serving has plenty of blue cheese and tomato. Top with half the sliced ​​steak and garnish each serving with onion rings.