Thai-Style Steak Salad

By ChicagoErin20

Ingredients

• 1/4 cup freshly squeezed lime juice
• 1 T soy sauce
• 1 T sugar
• 1/4 to 1/2 t red-pepper flakes
• 3 T vegetable oil
• 2 boneless rib-eye or flank steaks
• Coarse salt and ground pepper
• 1/2 pound carrots (3 to 4 medium)
• 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
• 1/2 cup fresh mint leaves
• 1 cup fresh bean sprouts (optional)
• 1/3 cup salted peanuts, chopped(optional)

Details

Servings 4

Preparation

Step 1

1. Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil.
2. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat.
3. Let steaks marinate up to 30 minutes.
4. In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare.
5. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes.
6. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.
7. With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine.
8. Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.