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

1. 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.

2. Heat grill to high. Brush grill grate with oil.

3. 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.

4. Divide cabbage between two bowls, then arrange basil, cilantro, radish, bell pepper, scallions, and steak between bowls.

5. Top salads with peanuts and drizzle with dressing.

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