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1
For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid.
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2
Shake vigorously to combine; taste and adjust seasonings to taste.
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3
Place the steak in a plastic zipper bag.
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4
Pour in half the dressing/marinade and seal.
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5
Marinade for 5 to 10 minutes.
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6
For the onion strings: Slice the onions very thin.
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7
Place in a baking dish and cover with the buttermilk and soak.
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8
Combine the flour, salt, cayenne and black pepper and set aside.
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9
Heat the oil to 375 degrees in a large pot.
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10
Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil.
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11
Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown.
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12
Repeat until onions are gone.
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13
Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side.
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14
Remove from the heat and allow to rest.
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15
Slice the steak against the grain in thin slices.
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16
For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes.
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17
Add a little of the remaining dressing/marinade and toss to combine.
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18
Add more if needed.
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19
Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate.
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20
Add half a steak to the top of each plate, then top the steak with onion strings.
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21
Serve immediately.
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22
Yum!
