Grilled Chili-Lime Steak Salad

Ingredients

• 1/4 cup fresh lime juice (from about 4 juicy limes)
• 1 jalapeño chili pepper (or 2 serranos, finely chopped)
• 1 tablespoon finely chopped garlic
• 3 tablespoons honey
• 2 tablespoons soy sauce or tamari
• 1 tablespoon fish sauce
• 2 tablespoons neutral vegetable oil
• 1 pound skirt steak
• 1 pound broccoli (cut into florets)
• 8 ounces pad thai rice noodles
• 4 Persian cucumbers (sliced into thin circles)
• 3 green onions (white and light green parts thinly sliced)
• 2 cups baby salad greens
• Fresh mint (basil and/or cilantro leaves, 1 cup total)
• 1/3 cup roasted unsalted peanuts (chopped)

Instructions

1. 1

   --- Mix the dressing ---

2. 2

   In a small bowl, combine the lime juice, jalapeño, garlic, honey, fish sauce and soy sauce. Whisk in the oil until blended.

3. 3

   --- Make the salad ---

4. 4

   Put the steak on a rimmed baking sheet or plate. Pour 3 tablespoons of the dressing over the steak, turning to coat. Let the steak marinate 10-20 minutes.

5. 5

   Bring a large pot of salted water to a boil. Add the broccoli and cook 3 minutes. Scoop out the broccoli with a slotted spoon and place in a large serving bowl.

6. 6

   Cook the rice noodles in the boiling water according to package directions. Drain, rinse with cold water and drain again.

7. 7

   Add the noodles, cucumbers, green onions, salad greens and herbs to the serving bowl with the broccoli, tossing gently with tongs to mix it together.

8. 8

   Sprinkle the steak lightly with salt. Grill the steak over medium-hot grill over direct heat, about 4 minutes per side for medium-rare or until cooked to your taste. (Alternatively, cook the steak on a hot skillet or grill pan over high heat - turn on the exhaust fan). Transfer the steak to a cutting board and let it rest 10 minutes.

9. 9

   Slice the steak across the grain into ¼-inch slices and add to the serving bowl. Pour the remaining dressing over the salad and toss well. Sprinkle with the peanuts and serve.