Post-Halloween, get back into the swing of things by settling in with a decidedly delicious yet healthy steak salad. Although Asian-inspired steak salads can venture into more sophisticated territory, a pared-down version can be equally delicious.
The secret here lies in multitasking: Create a garlicky lime vinaigrette that'll do double duty as both dressing and marinade. Allow the steak to cook in the broiler while you're chopping and tossing the vegetables. Top still-warm steak with a sprinkling of peanuts, and dinner's ready in under 30. Want the recipe? Then keep reading. Serves 4.
1/4 cup rice vinegar
2 tablespoons vegetable oil, such as safflower
1 tablespoon toasted sesame oil
1/2 teaspoon red-pepper flakes
1 garlic clove, crushed through a press
1 pound flank steak
1/4 cup soy sauce
1/2 head napa cabbage (1 pound), thinly sliced crosswise
1 English cucumber, halved lengthwise and thinly sliced on the diagonal
1/4 cup coarsely chopped unsalted roasted peanuts