Spicy Thai Inspired Steak Salad

Ingredients:

For the Marinade/Dressing

• 3 tablespoons olive oil
• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly grated ginger
• 2 tablespoons brown sugar
• 1/4 cup Peppers of Key West Asian Marinade
• 1 teaspoon ground cumin
• 2 cloves of garlic, minced
• 1 1/2 pounds of flank steak, lightly scored

For the Salad (assemble just before grilling the steak)

• 1 red onion, thinly sliced
• 1 pint of cherry tomatoes, halved
• 1 English cucumber, halved and thinly sliced
• 1 cup of julienned carrots (a mandolin slicer is great for this!)
• 4 cups of torn romaine lettuce (I used mixed greens)

Directions:

1. For the steak- Combine all of the marinade ingredients including the Peppers of Key West Asian Marinade in a large bowl and whisk to combine.
2. Remove half of the marinade to a small bowl and reserve for dressing your salad. Pour the remaining marinade into a large seal-able plastic bag and add your steak. Seal tightly and toss to coat.
3. Marinate in the refrigerator for up to 12 hours (I did 5 hours). Remove the steak and throw away the bag with the marinade.
4. Preheat your grill.
5. Grill the steak to medium rare and allow to rest 5 minutes on a board. Slice thinly across the grain.
6. Layer your greens, cucumber, onion, tomatoes, and carrots on a large platter or on individual plates.
7. Place your steak slices on top of the prepared salad and thinly drizzle with the reserved marinade/dressing. Add additional garnishes such as scallions, roasted unsalted peanuts, avocado, Thai basil or fresh mint.