Ingredients

The following ingredients have 5 Servings
  • 1.5 lb. flank steak
  • salt & pepper to season both sides of steak
  • 3 cups diced romaine lettuce
  • 2 cups thinly sliced napa cabbage
  • 1 red pepper, julienne
  • 1 mango, thinly sliced
  • 1/4 cup sliced red onion
  • 1 cup julienne cucumber
  • 1/2 cup julienne carrots
  • 1 tablespoon diced fresh mint
  • 1/4 cup canola oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon peanut butter
  • 2 teaspoons soy sauce
  • 1 teaspoon dice fresh mint
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon sriracha
  • 1 garlic clove, minced
  • juice of one lime
  • salt and pepper to taste

Instruction

  • Preheat grill to medium high heat.
  • In a small bowl mix, rice wine vinegar, peanut butter, soy sauce, fresh mint, fresh ginger, sriracha, garlic, lime juice, salt, and pepper.
  • Slowly whisk in canola oil till thickened. Set aside.
  • In a large bowl add romaine lettuce, napa cabbage, red pepper, mango, red onion, cucumber, carrot, and fresh mint. Toss and set aside.
  • Season both sides of the flank steak with salt and pepper. Place on grill.
  • Grill each side of steak for 4-5 minutes.
  • Remove from grill. Let sit for 2-3 minutes for juices to settle.
  • Thinly slice the steak and place in salad bowl. Top with spicy peanut dressing. Serve.