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Categories:
lime juice sugar vegetable oil soy sauce hot red pepper kosher salt ground black pepper romaine lettuce carrots mint leaf bean sprouts peanuts
Viewed: 112 - Published at: 8 years agoIngredients
- 14 cup fresh lime juice (about 2 limes)
- 1 tablespoon sugar
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 14 teaspoon hot red pepper flakes
- 2 (8 ounce) rib eye steaks
- kosher salt
- ground black pepper
- 1 head romaine lettuce
- 3 carrots, peeled
- 12 cup mint leaf
- 1 cup bean sprouts
- 13 cup chopped peanuts
Method
- Combine marinade ingredients.
- Pour 2 tablespoons of marinade over steaks, then sprinkle with salt and pepper.
- Let marinate 30 minutes.
- Heat a plain (not non-stick) skillet until very hot.
- Place steaks in dry skillet (if using a cut with less marbling, you may need a little oil); it will smoke, so have a fan going and/or a window open.
- Cook 5-6 minutes per side, depending on thickness, until medium-rare.
- Let rest 10 minutes before slicing.
- Cut lettuce crosswise into 1" ribbons.
- Cut carrots into thin ribbons with a vegetable peeler.
- Toss lettuce, carrots, mint, bean sprouts and reserved dressing in a bowl.
- Slice steak thinly across the grain and lay slices on top of salad.
- Sprinkle with peanuts and serve.
