1Tablespoonoilgrape seed, olive, or other mild oil
1cupcherry tomatoescut in half
½medium Red Onionsliced as thinly as possible ( shaved )
4Green Onionswhite/light green parts thinly sliced, dark green parts into ½" pieces
2Tablespoonsfresh mint leavesthinly sliced
¼cupfresh cilantro leaves and stems
In a food processor, combine all of the ingredients for the marinade. Pulse until everything is combined - 3 or 4 times. Place the steak into a medium container and pour the marinade on top, tossing the steak to make sure it is entirely coated. Let sit for an hour.
While the steak is marinating, combine all of the ingredients for the dressing in a food processor. Pulse until everything is combined an the sugar has dissolved- 7 or 8 times, then place the dressing in the fridge to cool down while you prepare everything else ( optional, but I like a nice chilled dressing with this salad. )
Set a skillet over medium high heat to warm up. Once the skillet has heated up, remove the steak from the marinade and place in the hot pan. Cook the steak for 5 minutes, then flip and cook for 5 more minutes for medium rare. Remove the steak from the pan and set aside to rest for 10 minutes.
While the steak is resting, prepare the salad. Tear up the head of the romaine over a large serving platter, and set the halved cherry tomatoes on top of the romaine. Add the red onion shavings, green onion slices, and mint to the platter, then drizzle the dressing on top of all of it. Toss lightly to coat.
Slice the steak against the grain into ¼" thin slices, and place them on top of the salad. Top with the cilantro and serve!
¼ cup of cilantro leave and steams is roughly 5 pieces from the bunch you get for around $1 at the grocery story