Thai Steak Salad

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.