Asian steak salad with spicy vinaigrette

In this nutritious salad, papaya, red bell pepper, and cabbage provide vitamins A and C, while carrots contribute large amounts of beta carotene. Cilantro and mint supply flavonoids, and peanuts add vitamin E and selenium, all potent antioxidants. for the marinade

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

for the salad
• 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
  
• 2 tablespoons chopped toasted peanuts, for garnish
  
  
  • Prepare the marinade: Place the lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place the steak in a shallow dish; cover with the marinade, turning to completely coat. Transfer to the refrigerator, and marinate 1 hour.
  • Remove the steak from the refrigerator 30 minutes before cooking; let sit at room temperature. Heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, and season with black pepper. Sear the steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare. Transfer to a cutting board; let cool slightly, and thinly slice on the bias.
  • In a large bowl, combine the red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using. Drizzle with the vinaigrette, and toss well to combine. Arrange the vegetables and steak on 4 serving plates. Garnish each serving with 1Ë™ teaspoons chopped peanuts.
• SERVES 4