INGREDIENTS
2 tsp
olive oil
1/2 lb
top round steak
kosher salt
1 cup
fresh mint leaves
2 cups
baby arugula leaves
2 cups
fresh watercress leaves
1/2 cup
blanched peas
2
green onions, thinly sliced, green and white parts
2
red fresno chilis, thinly sliced
1/2 cup
toasted almonds, roughly chopped
sesame seeds for garnish
Ginger Tahini Vinaigrette
2 tbsp
fresh peeled ginger
2 tbsp
tahini
1 clove
garlic
3 tbsp
sesame oil
2 tbsp
honey
1/3 cup
rice vinegar
kosher salt