20-ounce flank steak
Salt and pepper
1/4 cup peanut oil
1 small head romaine lettuce
3 green onions
1 large red bell pepper, seeded, and sliced into strips
3 shiitake mushrooms
1/3 cup packed cilantro leaves
2 tsp ground ginger
2 tsp minced garlic
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
Cayenne pepper to taste
Heat cast iron skillet over high heat.
Season the steak with salt and pepper and brush with 1 tablespoon of the peanut oil.
Cook for 7 minutes on each side, then remove to a cutting board.
Meanwhile, Cut lettuce crosswise into 1/2 inch strips.
Place in large bowl.
Trim the ends of the green onion and cut the green and white parts thinly, crosswise.
Add to lettuce.
Add bell pepper to lettuce.
Remove and discard the stems from the mushrooms and thinly slice the mushroom caps and add to lettuce.
Coarsely chop the cilantro and add to lettuce.
In food processor, add garlic, ginger, lime juice, vinegar, soy sauce, sesame oil, the remaining peanut oil, and cayenne and salt to taste.
Turn on and mix until the dressing is combined.
Cut the steak in half with the grain.
Then cut each half on the diagonal against the grain into 1/4-inch-thick slices.
Add the meat and juices to lettuce mixture.
Add the dressing and toss well.