½ pound of flank steak 4 cups of baby spinach ⅛ cup red onion, sliced thinly 3 tablespoons olive oil (split 1 tablespoon and 2 tablespoons) 2 tablespoons Kikkoman® Low Sodium Soy Sauce 1 tablespoon lime juice ½ tablespoon honey 1 teaspoon Kikkoman® Sesame Oil ¼ teaspoon salt ¼ teaspoon ground black pepper 12 cherry or grape tomatoes 1 garlic clove, minced 1 teaspoon toasted sesame seeds, for garnish
Heat 1 tablespoon of olive oil in a pan. After seasoning the steak with salt and pepper, cook it for 5-6 minutes per side. Cover with tin foil and let rest for 10 minutes as you prepare the rest of the salad.
In a large bowl, combine spinach, tomatoes, and red onions and set aside
In a separate bowl, create the dressing by combining 2 tablespoons of olive oil, sesame oil, soy sauce, honey, lime juice, and garlic, whisk thoroughly. Combine the dressing and the vegetables.
Slice the flank steak into cubes and add them to the top of the salad. Enjoy!