Thai-Style Steak Salad

• 1/4 cup fresh lime juice
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/4 to 1/2 teaspoon red pepper flakes
• 3 tablespoons vegetable oil
• 2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
• Coarse salt and fresh ground pepper
• 1/2 pound carrots (3 to 4 medium)
• 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
• 1/2 cup fresh mint leaves
• 1 cup fresh bean sprouts (optional)
• 1/3 cup salted peanuts, chopped (optional)

1. Make marinade: In a medium bowl or liquid measuring cup, whisk together the lime juice, soy sauce, sugar, red pepper flakes, and oil.
2. Season the steaks generously with salt and pepper; place in a baking dish.
3. Pour one quarter of the marinade over the steaks (reserve the remaining marinade); turn the steaks to coat.
4. Let the steaks marinate up to 30 minutes.
5. In a large skillet, cook the steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare.
6. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes.
7. Slice the steaks across the grain into 1/4-inch-thick slices; halve the slices crosswise.
8. Transfer to a large bowl, and toss with the reserved marinade.
9. With a vegetable peeler, cut the carrots into long ribbons (see photo).
10. Add to the steak in the bowl, along with the lettuce and mint; toss to combine.
11. Divide the salad among 4 shallow bowls.
12. Sprinkle with the bean sprouts and peanuts, if desired.

lime juice, soy sauce, sugar, red pepper, vegetable oil, salt, carrots, head romaine lettuce, mint leaves, fresh bean sprouts, peanuts

Taken from www.epicurious.com/recipes/food/views/thai-style-steak-salad-383181 (may not work)