📖 Instructions

1. Prepare the Steak: Take your steak out of the refrigerator about 20-30 minutes before cooking. This helps it cook more evenly. Pat the steak dry with paper towels – this is crucial for getting a good sear. Season generously with salt and freshly ground black pepper. Don't be shy, seasoning is flavor!
2. Sear the Steak: Heat a large skillet (cast iron is great if you have one) over medium-high heat. Add about a tablespoon of oil with a high smoke point, like avocado or canola oil. Once the oil is shimmering and almost smoking, carefully place the steak in the skillet. Sear for 3-4 minutes on each side for medium-rare, adjusting the time depending on the thickness of the steak and your desired level of doneness. For medium, sear for another 1-2 minutes per side. Use a meat thermometer to ensure accuracy; aim for 130-135°F for medium-rare.
3. Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful result. I usually use this time to prep the rest of the salad.
4. Prepare the Cabbage: While the steak is resting, prepare the cabbage. Remove the outer leaves of the red cabbage, then slice it thinly using a sharp knife or a mandoline. A mandoline makes quick work of this, but be careful with your fingers!
5. Make the Dressing: In a small mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), minced ginger, and minced garlic. Taste and adjust the seasonings as needed. If you like a bit of heat, add a pinch of red pepper flakes. This dressing is killer – I sometimes double it just to have extra on hand!
6. Assemble the Salad: In a large mixing bowl, combine the sliced red cabbage, shredded carrots, chopped scallions, and toasted sesame seeds. If you're using other veggies like bell peppers, throw them in now. Add about half of the dressing and toss well to coat. Taste and add more dressing as needed. You want the cabbage to be nicely coated but not swimming in dressing.
7. Slice the Steak: After the steak has rested, thinly slice it against the grain. This makes it easier to chew and more tender.
8. Combine and Serve: Arrange the dressed cabbage salad on a serving platter. Top with the sliced steak. Drizzle any remaining dressing over the steak. Garnish with extra toasted sesame seeds and chopped scallions, if desired. Serve immediately and enjoy! This salad is fantastic on its own, but it also pairs well with a side of rice or quinoa.
9. Add Extra Flavors: Feel free to add your favorite veggies such as bell pepper, zucchini, or bean sprouts to the salad.