Crunchy Thai Beef Salad

Ingredients

• 1 lb. flank steak
• kosher salt
• Pepper
• 3 tbsp. fresh lime juice
• 1 tbsp. olive oil
• 1 tsp. low-sodium soy sauce
• 1/2 tsp. granulated sugar
• 1 medium carrot
• 1/4 small cabbage
• 2 c. fresh bean sprouts
• 3 scallions
• 1 red chili
• 2 c. mixed greens
• 1 c. fresh cilantro leaves
• Toasted sesame seeds

Instructions

1. Heat the broiler.
2. Line a broiler-proof rimmed baking sheet with nonstick foil.
3. Season the beef with 1/2 teaspoon each salt and pepper and broil to desired doneness, 3 to 4 minutes per side for medium-rare.
4. Transfer to a cutting board and let rest for 5 minutes before slicing.
5. Meanwhile, in a large bowl, whisk together the lime juice, oil, soy sauce, and sugar.
6. Using a vegetable peeler, peel long strips of carrot (turning the carrot as you peel it) into the dressing mixture.
7. Add the cabbage, bean sprouts, scallions, and chili and toss to coat.
8. Gently toss with the greens, cilantro, and steak.
9. Sprinkle with sesame seeds, if desired.