Categories: Salad
Ingredients
- 1/3 cup creamy peanut butter
- 3 tbsp. fresh lime juice
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1 tbsp. water
- 1 1/2 tsp grated fresh ginger
- 1 1/2 tsp grated garlic
- Black pepper to taste
- 1 lb. flank steak, trimmed, patted dry, and seasoned with salt and pepper
- 4 cups sliced napa cabbage
- 1/2 cup packed Thai basil leaves, torn
- 1 cup torn fresh cilantro leaves
- 1/2 cup thinly sliced radishes
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced scallions
- 1/4 cup chopped dry-roasted peanuts
Directions
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For the dressing, whisk together peanut butter, lime juice, vinegar, soy sauce, brown sugar, water, ginger and garlic; season with black pepper and thin with additional water to reach desired consistency.
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Heat grill to high. Brush grill grate with oil.
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For the salad, grill steak, covered, until done, 4-5 minutes per side; transfer to a plate, tent with foil, and let rest 10 minutes, then slice into strips against the grain.
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Divide cabbage between two bowls, then arrange basil, cilantro, radish, bell pepper, scallions, and steak between bowls.
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Top salads with peanuts and drizzle with dressing.