Let's start by marinating the steak. In a ziplock bag add the steak. In a bowl, whisk together the soy sauce, garlic powder, onion powder, cayenne, ginger, lime juice, and black pepper. Pour the sauce into ziplock bag and close shut. Mix around and marinate the steak in the fridge for 15 minutes minimum, up to 4 hours.
Next, prep all of the vegetables. Chop the cherry tomatoes in half, slice the cucumber, dice the jalapeno and bell peppers, and dice the red onion. Set everything aside in the fridge until ready to cook the steak.
Make the dressing next. In a small bowl, whisk together the sesame oil, avocado oil, soy sauce, fish sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes. Leave out the red pepper flakes if you are sensitive to spice. Taste and adjust seasonings if needed.
Next, cook the steak! Pro tip: let steak sit on the counter at room temperature for 15ish minutes. In a skillet over medium-high heat, drizzle avocado oil. Place steak in the skillet and cook for a few minutes on each side until cooked to your preference. This will all depend on how thick your steak is. If you are using flank steak, this will take longer. I included the option for a thin sliced sirloin option as it is cheaper. This will not take long to cook! Remove cooked steak from pan and set aside to rest.
To the same skillet, add in the diced bell peppers. Cook for 3-4 minutes until soft, but not mushy. Feel free to add more oil to the pan if needed. Remove peppers and set aside to cool.
Time to assemble! I like to mix the butter lettuce and spinach/arugula mix so there is a little crunch in each bite. This is up to you, use whatever lettuce base you like! Lay down a bed of lettuce mix, then top with cucumber, tomatoes, red onion, diced jalapeno, cooked peppers, steak, cilantro, and avocado if using. Drizzle with plenty of ginger soy dressing! Enjoy!
