- 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.