Thai-Style Steak Salad

I've never had such a unique salad--the mint flavor with the sweet/spicy juices of the marinated steak was delicious and refreshing. I also liked cutting the carrots with the peeler instead of just chopping them--it put carrots into almost every bite. Instead of using peanuts, I used crushed almonds which really complimented the fresh flavor of the dish. Plus, it was really filling for a salad! Everyone went back for seconds.

This is also a very easy dish because you can break up the steps for easy preparation. I made the marinade (5 minutes), then marinaded the beef for about 45 minutes while doing laundry. After laundry was drying, I came back and chopped the veggies while cooking the meat, then rested it and finished prepping the other ingredients,  sliced the beef and presto! Fifteen minutes later it's time to dig in--just in time to fill up for a night of folding. :)

• 1/4 cup freshly squeezed lime juice
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/4 to 1/2 teaspoon red-pepper flakes*
• 3 tablespoons vegetable oil
• 2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
• 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)

Directions

1. Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. 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. Let steaks marinate up to 30 minutes. * I didn't have any red pepper flakes, so instead, I substituted some spicy Thai peanut sauce that was in the fridge. I think it increased the consistency of the marinade and actually gave it more depth than just adding red pepper flakes.  
2. In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.
3. With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired. 

View the original recipe: http://www.marthastewart.com/recipe/thai-style-steak-salad