Steak Salad with Peanut-Lime Vinaigrette (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
1 pound skirt or flank steak |
salt and pepper |
4 cups chopped red leaf lettuce |
1 cup watercress leaves |
1 cup bean sprouts |
1 cup diced tomatoes |
1 cup diced cucumber |
1/3 cup chopped scallions |
1 cup peanut sauce |
2 tablespoons fresh lime juice |
1/4 cup chopped dry roasted peanuts |
Directions:
1. Season steak with salt and pepper. Place in preheated grill pan that has been sprayed with cooking spray. Sear on each side for 2 to 3 minutes for medium-rare, or cook to desired degree of doneness. Remove from pan and let rest before slicing against the grain on the bias.
2. Place lettuce on 4 individual plates. Top lettuce with watercress and bean sprouts. Top with steak slices, tomatoes, cucumber, and scallions. Set aside.
3. In a small bowl, whisk together peanut sauce and lime juice. Pour mixture over salad. Top with steak and sprinkle peanuts over top just before serving.
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