Asian salad with cucumber and Chinese cabbage

Description

Minimum effort — excellent result. Preheat the oven. In a small bowl, mix lime juice, vinegar, oil, crushed red pepper, and garlic. Pierce the steak all over with a fork and place it in a shallow dish. Pour soy sauce and half of the lime juice mixture over the steak. Marinate at room temperature for 10 minutes (or refrigerate overnight). Lightly oil a baking sheet. Place the steak on the baking sheet. Roast for 8 to 10 minutes. Let it rest for 5 minutes. Slice the steak thinly on a diagonal, against the grain. In a large bowl, toss Napa cabbage and cucumber with the prepared sauce. Divide the salad among four plates. Top each salad with the sliced steak and peanuts. Serve immediately.

Instructions