The fresh herbs and vegetables in this Thai inspired salad give it its vibrant flavor. The dressing is delicious on both the salad and the steak making it a perfect combination... the cool crisp greens with the tender savory steak. It is quick and easy to make, especially if you have an herb garden and a well-stocked Chinese pantry. I serve it with short grain brown rice to balance out the flavors and textures for my kid's developing palettes.
1 (1 1/2-pound) flank steak, trimmed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 cup fresh lime juice
2 tablespoon brown sugar
4 tablespoons lower-sodium soy sauce
2 tablespoon fish sauce
4 teaspoons minced fresh garlic
2 teaspoon Sriracha
4 cups thinly sliced nappa cabbage
1 cup julienne-cut carrots
2/3 cup fresh mint leaves
2/3 cup fresh cilantro leaves
2/3 cup fresh basil leaves
Sprinkle steak evenly with pepper and salt. Grill or broil steak for 6 minutes each side or until desired degree of doneness. Remove steak from grill/broiler; let stand 5 minutes. Cut steak diagonally across grain into thin slices
Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
Combine cabbage and remaining ingredients in a medium bowl. Add 2/3 C juice mixture to cabbage mixture; toss well. Toss steak in remaining 4 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.
