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Marinated flank salad with spicy vinaigrette



Ingredients:
1 lime; zested and juiced
1 Tablespoon(s) grated ginger
1 clove garlic; minced
1 scallions; sliced
3/4 Pound(s) flank steak
1 freshly ground black pepper
1 red bell pepper; julienned
2 carrot; peeled, julienned
1 papaya; peeled, cut into 1 inch p
1 head napa cabbage; julienned
1/4 Cup(s) cilantro (fresh); chopped
1/4 mint leaves; chopped
1 Cup(s) bean sprouts; optional
1 spicy vinaigrette recipe
2 Tablespoon(s) chopped roasted peanuts; for garnish
Directions: Place lime juice to scallions in a small bowl and combine. Place steak in a shallow dish and pour marinade over to completely coat. Transfer to refrigerator and marinate 1 hour. Remove steak from refrigerator 30 minutes before cooking; let sit at room temp. Heat grill and cook seasoned steak to medium rare. (5-6 minutes on each side) Transfer steak to cutting board; let rest. Slice thinly on the bias. In a large bowl, combine red pepper to bean sprouts. Toss to combine. Drizzle with vinaigrette and toss to combine. Arrange vegetables and steak on 4 serving plates. Garnish each with 1 1/2 tsp chopped peanuts. Contributor: Cooking Light
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