Steak Salad with Peanut-Lime Vinaigrette
- 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
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.
Place lettuce on 4 individual plates. Top lettuce with watercress and bean sprouts. Top with steak slices, tomatoes, cucumber, and scallions. Set aside.
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.
Copyright 2006, Robin Miller, All Rights Reserved