Asian Steak Salad with Cucumber and Napa Cabbage

• 1/4 cup fresh lime juice (from about 2 limes)
• 1/4 cup rice vinegar (unseasoned)
• 2 tablespoons vegetable oil, such as safflower
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon red-pepper flakes
• 1 garlic clove, smashed and peeled
• 1 pound flank steak
• 1/4 cup soy sauce
• 1/2 head napa cabbage (1 pound), thinly sliced crosswise
• 1 English cucumber, halved lengthwise and thinly sliced on the diagonal
• 1/4 cup coarsely chopped unsalted roasted peanuts

1. Heat broiler, with rack 4 inches from heat.
2. In a small bowl, whisk together lime juice, vinegar, both oils, red-pepper flakes, and garlic.
3. Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag.
4. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to 1 day, covered, in the refrigerator).
5. Lift steak from marinade (discard marinade), and place on a foil-lined rimmed baking sheet.
6. Broil, without turning, 8 to 10 minutes for medium-rare.
7. Remove from broiler; tent with foil and let rest 5 to 10 minutes before slicing thinly on the diagonal, against the grain.
8. In a large bowl, toss cabbage and cucumber with reserved dressing.
9. To serve, divide salad among four plates; top with steak and peanuts.
10. (Per Serving)
11. Calories: 317
12. Fat: 17.7g (4.5g Saturated Fat)
13. Protein: 27.9g
14. Carbohydrates: 11.5g
15. Fiber: 2.7g

lime juice, rice vinegar, vegetable oil, sesame oil, redpepper, garlic, soy sauce, cabbage, cucumber, peanuts

Taken from www.epicurious.com/recipes/food/views/asian-steak-salad-with-cucumber-and-napa-cabbage-387660 (may not work)