Thai Steak Salad

• 1 flank steak, trimmed (1 1/2 pounds)
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 cup fresh lime juice
• 1 tablespoon brown sugar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons fresh garlic, minced
• 1 teaspoon sriracha sauce
• 1 1/2 cups red cabbage, thinly sliced
• 1 1/4 cups fresh bean sprouts
• 3/4 cup carrot, julienned
• 1/3 cup fresh mint leaves
• 1/3 cup fresh cilantro leaves
• 1/3 cup fresh basil leaf

1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2. Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.

flank steak, fresh ground black pepper, kosher salt, lime juice, brown sugar, soy sauce, fish sauce, fresh garlic, sriracha sauce, red cabbage, fresh bean sprouts, carrot, mint leaves, fresh cilantro, fresh basil leaf

Taken from www.food.com/recipe/thai-steak-salad-479257 (may not work)