Prep Time: 35 min Cook Time: 35 min Total Time: 1 hour 10 minutes Yield: 4 -6 Servings 1x Category: Salad Ingredients For the Marinade and Dressing: 3/4 c Canola oil 3 T Red Wine Vinegar 1 T Balsamic Vinegar 2 T Lime juice (about 1 limes worth) 2 T plus 1 t soy sauce 1 T Worcestershire Sauce 1/2 t Hot Chili Oil (see notes) 2 T sugar 1 T minced fresh ginger 3 cloves Garlic, minced and chopped 1 t Salt 1/2 t Black Pepper 2 1-inch thick Ribeye Steaks or 1 1/2 2 lb Flank Steak For the Onion Strings: (You will need canola oil for frying) 2 Whole onions, sliced super-thin 2 c Buttermilk 2 c AP Flour 1 T Salt 1/2 t Cayenne Pepper 1/2 t Black Pepper For the Salad: 6 c Lettuce mix (Romaine, arugula, radicchio) 3/4 c Crumbled Bleu Cheese 1 c Cherry or Grape Tomatoes Instructions Make the Marinade and Salad Dressing In a pint-sized jar with a lid, combine the canola oil, red wine vinegar, balsamic vinegar, lime juice, soy sauce, Worcestershire, hot chili oil, sugar, ginger, garlic, salt and pepper
Sears 1968 Dollie dress flounces by in white lace of acetate and nylon tied with a pale pink ribbon
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Herbaceous and a little lemony (thank you sumac), yum
