Spicy Thai Beef Salad with Peppery Mizuna and Lime Dressing

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For the Salad:

• 3/4 lb flank steak
• 1/4 cup fresh mint leaves coarsely chopped
• 1/4 cup cilantro leaves coarsely chopped
• 1 shallot sliced very thin
• 1/2 pint cherry tomatoes
• 1/4 cup chopped unsalted roasted peanuts
• 3-5 oz mizuna or baby arugula

For the Dressing:

• 2 cloves garlic pressed
• 2-3 tsp sriracha or minced Thai chilies
• 1/2 tsp chili powder
• 2 tbsp sugar
• 5 tbsp fish sauce
• 3 limes juiced
• 1/2 tbsp sesame oil

• Trim excess fat from the steak and season both sides with salt and pepper. Brush a ridged grill pan with oil and heat it over high heat. When the pan is very hot, lay the steak down diagonally and cook until dark grill marks form. Shift the steak to the opposite diagonal on the same side to create cross-hatch marks, then flip and repeat on the other side. Cook until medium-rare—firm but with some give. Tent the steak with foil and let it rest for at least 15 minutes.
• While the steak rests, combine the mint, cilantro, thinly sliced shallot, cherry tomatoes, and half of the chopped peanuts in a medium bowl.
• In a small bowl, whisk together the dressing ingredients: pressed garlic, sriracha (or minced chilies), chili powder, sugar, fish sauce, lime juice, and sesame oil, adjusting heat and sweetness to taste.
• After resting, transfer the steak to a cutting board and slice thinly on a diagonal (about a 45-degree angle) against the grain.
• Toss the sliced beef with the herb-tomato mixture and the dressing, making sure to keep some of the dressing juices for flavor.
• To serve, arrange a generous bed of mizuna (or baby arugula) on two plates. Spoon the beef salad on top, reserving some of the dressing. Garnish with the remaining peanuts and a few cilantro leaves.