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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Everyday Food episode 501, All in One Bag. Ingredients:
1/4 cup fresh lime juice (about 2 limes) |
1 tablespoon sugar |
3 tablespoons vegetable oil |
1 tablespoon soy sauce |
1/4 teaspoon hot red pepper flakes |
2 (8 ounce) rib eye steaks |
kosher salt |
ground black pepper |
1 head romaine lettuce |
3 carrots, peeled |
1/2 cup mint leaf |
1 cup bean sprouts |
1/3 cup chopped peanuts |
Directions:
1. Combine marinade ingredients. Pour 2 tablespoons of marinade over steaks, then sprinkle with salt and pepper. Let marinate 30 minutes.
2. Heat a plain (not non-stick) skillet until very hot. Place steaks in dry skillet (if using a cut with less marbling, you may need a little oil); it will smoke, so have a fan going and/or a window open. Cook 5-6 minutes per side, depending on thickness, until medium-rare. Let rest 10 minutes before slicing.
3. Cut lettuce crosswise into 1 ribbons. Cut carrots into thin ribbons with a vegetable peeler. Toss lettuce, carrots, mint, bean sprouts and reserved dressing in a bowl.
4. Slice steak thinly across the grain and lay slices on top of salad. Sprinkle with peanuts and serve.
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