Charred Steak Salad With Spicy Dressing

• 1 cup mayonnaise
• 3 tablespoons Asian chili-garlic sauce
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 (2-lb.) flank steak
• 1 tablespoon olive oil
• 2 fresh rosemary sprigs
• 1 pound broccoli florets
• 1 pound cauliflower florets
• 1/4 cup extra virgin olive oil
• 3 cups loosely packed gourmet lettuce (such as arugula, baby kale, or baby spinach)
• French fried onions

1. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Whisk together first 4 ingredients in a medium bowl.
2. Sprinkle 1 tsp. salt and 1/2 tsp. pepper over steak. Grill steak, covered with grill lid, 8 to 10 minutes on each side or to desired degree of doneness. Brush steak with olive oil, using rosemary sprigs as a basting brush. Let stand 10 minutes.
3. Meanwhile, preheat broiler with oven rack 7 inches from heat. Toss together broccoli, next 2 ingredients, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Spread broccoli mixture in a single layer in a jelly-roll pan, and broil 3 to 5 minutes or until charred and tender. Transfer to large bowl.
4. Toss together broccoli mixture and lettuce. Cut steak diagonally across the grain into thin strips. Arrange steak on a serving platter; top with broccoli mixture. Sprinkle with fried onions, and serve with dressing.

mayonnaise, asian chiligarlic, rice vinegar, lime juice, kosher salt, freshly ground black pepper, flank steak, olive oil, rosemary sprigs, broccoli florets, cauliflower, extra virgin olive oil, gourmet lettuce, onions

Taken from www.myrecipes.com/recipe/charred-steak-salad-spicy-dressing (may not work)