Chili-Soy Marinated Flank Steak with Asian Pear Salad

Chili-Soy Marinated Flank Steak
1 Lb flank steak
1/4 Cup soy sauce
2 Dried red chilies
3 Cloves Garlic, crushed
2 TBS EVOO

Asian Pear Salad
1 Pear, cut into wedges
2 Cups baby spinach
1 Small shallot, thinly sliced
1 TBS EVOO
2 TBS rice wine vinegar
1 TBS Honey
1 Pinch red pepper flakes
Salt and pepper to taste

I think I'm going to make steak-night a weekly event. For a weeknight dinner I always would go for chicken or tofu as my protein, since red meat always intimidated me (and pre-conceived notions that it's unhealthy). But I'm learning that it's not that hard to prepare and if you get a well-proportioned, lean cut for the occasional meal, it's not that bad for you (grass-fed is even better as it's high in Omega-3's)! And it's something different, because 90% of the time I'm eating white meat (my sudden craving is probably from an iron deficiency).

This is a simple marinade fit for any meal. The soy sauce in this marinade adds a sweet glaze, and the homemade dried chilies from my dad add a nice kick (I was tearing-up as I was grilling). The salad is based on a Korean pickled cucumber I make with rice vinegar and crushed red pepper, but adding some sweetness with the pear and honey. You could swap the wilted spinach for fresh, and the pears for apples, but the pears actually go really well with the steak.

Marinate the steak in the soy sauce, garlic, chilies and olive oil for 30 minutes or more. In the meantime, heat olive oil in a saute pan. Saute spinach and shallots until spinach is just wilted. Toss in a bowl with the pears, vinegar, honey, red pepper. Season with salt and pepper and set aside. Heat grill pan over medium-high heat. Grill the steak until desired done-ness. About 4-5 minutes per side for medium. Let the steak rest, then slice and serve with the salad.