Southeast Asian Style Beef Salad
|Flank steak||12 Ounce (About Half Of A Full One)|
|Sriracha miso dressing/Store-bought ginger-miso dressing||3⁄4 Cup (12 tbs)|
|Bird's eye chili/1 jalapeno||2|
|Fresh cilantro/Mint||2 4⁄5 Ounce (1 Bunch)|
|Red leaf lettuce head/2 heads boston /bibb /10-ounce bag-prewashed salad greens||1 (Preferably An Asian Mix)|
|Mung bean sprouts||1 Cup (16 tbs) (Optional)|
|Roasted peanuts/Roasted cashews||1⁄2 Cup (8 tbs) (1 Large Handful)|
1. Brush the steak with about 1/4 cup of the miso dressing. Marinate at room temperature for up to an hour or cook immediately. When ready to cook, position a broiler pan on the rack closest to the broiler and preheat to high.
2. Carefully lay the steak in the center of the hot pan and broil until the steak is browned but still tender to the touch, about 4 minutes. Turn the steak and broil another 2 to 3 minutes for medium rare (an instant-read thermometer inserted sideways into the steak will register about 130°F). Transfer the steak to a cutting board to rest for 5 to 10 minutes.
3. Thinly slice the white and green parts of the scallions. Peel the carrot. Thinly slice the cucumber, carrot, and chiles. Tear off and discard any tough stems from the cilantro; wash and dry the leaves. Cut the lime into thin wedges.
4. Wash and dry the lettuce. Arrange on a large platter or individual serving plates, along with the vegetables, sprouts, if using, nuts, chiles, and cilantro. Thinly slice the steak against the grain and add to the platter. Garnish with the lime wedges. Serve, passing the remaining dressing at the table.