Team Member Recipe - Thai Style Steak Salad

Serves 4

• 1/4 cup freshly squeezed lime/lemon juice
• 1 tablespoon low sodium soy sauce
• 1 tablespoon Splenda
• 1/4 to 1/2 teaspoon red-pepper flakes
• 3 tablespoons olive oil
• 1 lb. flank/skirt steak
• Coarse salt and ground pepper
• 1/2 pound carrots (3 to 4 medium)
• 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
• 1/2 cup fresh mint leaves
• 1 cup fresh bean sprouts (optional)

1. Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, Splenda, red-pepper flakes, and oil. Season steak with salt and pepper; place
in a baking dish. Pour 1/4 of marinade over steak (reserve remaining marinade); turn steak to coat. Let steak marinate up to 30 minutes.

2. In a large skillet, cook steak on medium-high heat, turning once, 1 1/2 - 2 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil and let rest 5
to 10 minutes. Slice steak across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.

With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine.