Marinated steak and my new favorite salad

Ingredients:

For the steak-

1 pound of skirt or flank steak

3 tbsp tamari or soy sauce

2.5 tbsp avocado oil

.5 tbsp toasted sesame oil

1 tbsp rice wine vinegar

1 tbsp honey

3 cloves of garlic, grated on a microplane

1 inch of ginger, grated on a microplane

For the salad-

5-7 Persian cucumbers, sliced into one-inch pieces, I roll cut

8 oz of sugar snap peas, sliced thinly on a bias

1 bunch of scallions, sliced thinly on a bias

1/4-1/2 of a serrano pepper, sliced across very thin with seeds and membrane intact

1/2 a bunch of cilantro, finely chopped

1/4 of a bunch of mint, finely chopped

For the salad dressing-

* use the same recipe as the marinade, double everything besides the garlic and ginger, and go by your preference

Method:

For the steak-

combine marinade ingredients and transfer to a large plastic bag

evenly season the steak with kosher salt on both sides

transfer the steak to the bag with the marinade, and make sure the steak is coated

transfer to the fridge for 4-6 hours

30-40 minutes before cooking, remove the steak from the fridge to come to room temp

heat a large cast iron skillet over medium-high

after about 5 minutes, pour in a few tbsp of avocado oil, the oil should be smoking

transfer the steak to the skillet and sear on each side for a minute, rotating back and forth about 4-6 times, or cook until your preferred temperature

let the steak rest for 15 minutes before cutting into it

For the salad-

chop and combine the ingredients and mix the dressing ingredients, I like to use a jar or deli container so I can shake it

To serve-

I like to serve this dish with rice to soak up the steak juices and extra salad dressing