1 1/2 lb. flank steak, cut in half lengthwise, thinkly sliced against the grain.
1/4 c. bbq dry rub (such as McCormick's bbq seasoning)
3 T. ea. currant jelly and olive oil
2 T. ea. red wine vinegar and dried currants
1 T. stone ground mustard
1/2 t. prepared bbq rub
salt and pepper to taste
2 c. thin slices of cucumber
1 c . ea. shredded carrot, shredded red cabbage, halved cherry tomatoes, and chopped fresh cilantro
1 bunch scallions, sliced
2 T. olive oil
honey roasted cashews
Toss steak slices with 1/4 c. rub, set aside
whisk jelly, 3 T. olive oil, vinegar, crrants, mustard, and 1/2 t. rub in small bowl. Toss with currant vinaigrette.
Heat 2 T. oil in skillet over med-high heat. Sear steak in 2-3 batches, 2 min. per side. Top salad with steak and garnish with cashews.
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