Bright herbs, the slight tang of rice wine vinegar, and meaty, marinated steak come together to make the perfect salad.
In the ziplock bag or whatever container you're going to marinate in, add shallots, brown sugar, soy sauce, oil, and pepper. Shake or whisk to combine and add the steak. Shake to coat. If you're using a container you may want to flip the steak every now and then. Marinate for 1 hour to overnight.
When ready to cook the steak, get your grill preheated. Remove the steaks from the marinade, but don't get rid of the marinade. Save it! Grill on each side to your preferred doneness. 125° for medium rare, 130° for medium, or up to 170° for well done. Place the marinade in a small saucepan and bring to a boil then simmer for at least 10 minutes to reduce by half. Set aside.
When the steaks are done, remove to a cutting board and let rest for 10 minutes.
While your steak is resting, throw the salad greens, herbs, green onions, grapes, jalapeños, radish (or other veg) and carrots in a large bowl. Add a generous pinch of salt and pepper in the bowl along with the 2 tablespoons of rice wine vinegar. Gently toss to coat.
Slice the steak and serve over the salad greens. Drizzle the reduced marinade over the steak.
If you're doubtful 2 tablespoons of rice wine vinegar is enough for this salad, don't be. There is so much flavor in the herbs and spring mix, steak and sauce reduction that it'll be enough. However, if you feel you need some ranch or blue cheese, or whatever, go for it, but please give it a try as is first. The flavors are so freakin' bright!
If you don't like spring mix, you can use just plain old lettuce. Love tomatoes? Add 'em! Don't feel you can do without cucumbers? Add them too! Afraid of a little heat? Remove the seeds and membrane from the pepper or use a milder one. Can't find watermelon radish? Just substitute another veg you like.
The best way to determine doneness of a piece of meat is a thermometer. I love my Inkbird thermometer for this. You'll get exactly the temperature of meat that you like if you use a thermometer - just takes the guess work out of it.