Steak Salad with Carrot-Ginger Vinaigrette | America's Test Kitchen

Ingredients

• 4 carrots (2 peeled and chopped, 2 peeled and cut into 2-inch matchsticks)
• 1/4 cup seasoned rice vinegar
• 2 tablespoons water
• 1 piece (1½-inch) ginger , peeled and chopped coarse
• 1 teaspoon toasted sesame oil
• 1 teaspoon table salt , divided
• 1/4 cup plus 2 tablespoons vegetable oil , divided
• 1 1/2 pounds skirt steak , trimmed and cut with grain into approximate 4-inch lengths (about 8 pieces)
• 1/4 teaspoon pepper
• 3 romaine lettuce hearts (18 ounces), quartered and sliced thin
• 1/2 English cucumber , halved lengthwise and sliced thin
• 4 radishes , trimmed and sliced thin