Thai Steak Salad

• 1 tablespoon lime juice
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon hot pepper sauce
• 1 small garlic clove, minced
• Dash salt
• 2 tablespoons olive oil, divided
• 1 boneless beef top loin steak (8 ounces)
• 4 cups torn romaine
• 2 tablespoons salted peanuts
• 2 tablespoons fresh basil leaves, chopped

1. For dressing, in a small bowl, combine the lime juice, soy sauce, honey, vinegar, pepper sauce, garlic and salt. Whisk in 1 tablespoon oil; set aside.
2. In a large skillet over medium heat, cook steak in remaining oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove from the pan and let stand for 5 minutes.
3. Divide romaine between two plates. Slice beef; arrange over romaine. Sprinkle with peanuts and basil; drizzle with dressing.

lime juice, soy sauce, honey, balsamic vinegar, hot pepper sauce, garlic, salt, olive oil, loin, torn romaine, peanuts, fresh basil

Taken from www.tasteofhome.com/recipes/thai-steak-salad/ (may not work)