Asian Steak Salad with Spicy Vinaigrette

• Juice and grated zest of 1 lime
• 1 tablespoon grated fresh ginger
• 1 garlic clove, minced
• 1 scallion, white and light-green parts only, sliced into 1/4-inch rounds
• 12 ounces flank steak
• Freshly ground black pepper
• 1 red bell pepper, stem and seeds removed, julienned
• 2 carrots, peeled and julienned
• 1 head napa cabbage, tough outer leaves removed, julienned
• 1 papaya, peeled, seeds removed, cut into 2-inch pieces
• 1/4 cup fresh cilantro leaves, packed
• 1/4 cup fresh mint leaves, packed
• 1 cup bean sprouts (optional)
• Spicy Vinaigrette (recipe follows)
• 2 tablespoons chopped toasted peanuts, for garnish
• Juice and grated zest of 2 limes
• 2 tablespoons sesame oil
• 2 tablespoons water
• 2 tablespoons rice-wine vinegar
• 1 1/2 tablespoons grated fresh ginger
• 1 garlic clove, minced
• 1 teaspoon crumbled dried chile pepper or red pepper flakes
• 1/4 teaspoon coarse salt
• (makes 1/2 cup)

1. Prepare the marinade: Place the lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine.
2. Place the steak in a shallow dish; cover with the marinade, turning to completely coat.
3. Transfer to the refrigerator, and marinate 1 hour.
4. Remove the steak from the refrigerator 30 minutes before cooking; let sit at room temperature.
5. Heat a grill or grill pan over medium-high heat.
6. Remove the steak from the marinade, and season with black pepper.
7. Sear the steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare.
8. Transfer to a cutting board; let cool slightly, and thinly slice on the bias.
9. In a large bowl, combine the red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using.
10. Drizzle with the vinaigrette, and toss well to combine.
11. Arrange the vegetables and steak on 4 serving plates.
12. Garnish each serving with 1 1/2 teaspoons chopped peanuts.
13. Combine all the ingredients in a small bowl, and whisk to combine.
14. (Per serving)
15. Calories: 323
16. Fat: 19g
17. Cholesterol: 44mg
18. Carbohydrate: 20g
19. Sodium: 245mg
20. Protein: 21g
21. Fiber: 5g

lime, ginger, garlic, scallion, flank steak, freshly ground black pepper, red bell pepper, carrots, cabbage, papaya, fresh cilantro, fresh mint, bean sprouts, vinaigrette, peanuts, sesame oil, water, ricewine vinegar, ginger, garlic, chile pepper, coarse salt

Taken from www.epicurious.com/recipes/food/views/asian-steak-salad-with-spicy-vinaigrette-392412 (may not work)