Thai-Style Steak Salad

• 14 cup fresh lime juice (about 2 limes)
• 1 tablespoon sugar
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 14 teaspoon hot red pepper flakes
• 2 (8 ounce) rib eye steaks
• kosher salt
• ground black pepper
• 1 head romaine lettuce
• 3 carrots, peeled
• 12 cup mint leaf
• 1 cup bean sprouts
• 13 cup chopped peanuts

1. Combine marinade ingredients.
2. Pour 2 tablespoons of marinade over steaks, then sprinkle with salt and pepper.
3. Let marinate 30 minutes.
4. Heat a plain (not non-stick) skillet until very hot.
5. Place steaks in dry skillet (if using a cut with less marbling, you may need a little oil); it will smoke, so have a fan going and/or a window open.
6. Cook 5-6 minutes per side, depending on thickness, until medium-rare.
7. Let rest 10 minutes before slicing.
8. Cut lettuce crosswise into 1" ribbons.
9. Cut carrots into thin ribbons with a vegetable peeler.
10. Toss lettuce, carrots, mint, bean sprouts and reserved dressing in a bowl.
11. Slice steak thinly across the grain and lay slices on top of salad.
12. Sprinkle with peanuts and serve.

lime juice, sugar, vegetable oil, soy sauce, hot red pepper, kosher salt, ground black pepper, romaine lettuce, carrots, mint leaf, bean sprouts, peanuts

Taken from www.food.com/recipe/thai-style-steak-salad-349241 (may not work)