Asian Steak Salad with Cucumber and Napa Cabbage
1/4 cup fresh lime juice
1/4 cup rice vinegar
2 tablespoons canola oil
1 tablespoon toasted sesame oil
1/2 teaspoon crushed red pepper
1 garlic clove, crushed
16 ounces trimmed flank steak
1/4 cup soy sauce
1/2 head Napa cabbage (about 1 pound), thinly sliced crosswise
1 English cucumber, halved lengthwise and thinly sliced on the diagonal
1/4 cup coarsely chopped unsalted roasted peanuts
In a small bowl, whisk lime juice, vinegar, oils, red pepper and garlic until combined.
Use a fork to pierce the steak all over. Place steak in a zip-loc bag and add soy sauce and one half of the lime juice mixture. Seal the bag and let marinate for at least 10 minutes at room temperature (if you have extra time, toss the bag into the refrigerator and let it sit for a few hours).
Remove steak from marinade and place on a large baking sheet lined with foil and lightly coated with nonstick spray. Broil, without turning, until medium-rare, about 8 to 10 minutes. Remove and set aside to rest for at least 5 minutes. Thinly slice the cook steak on the diagonal.
In a large bowl, toss together cabbage, cucumber and the remaining lime juice mixture. Divide mixture between four plates - top each with some of the steak and a sprinkling of the chopped peanuts.