I’ve got to recommend THISrecipe that I made last week. Because David is in rehearsal, our dinner time is crunched. We like to eat together, so we have to make dinner in about a half hour. The peanut sauce we made last week was more than enough for the stirfry, so I searched for inspiration for another recipe we could make to use it up.
This Steak Salad with Peanut-Lime Vinaigrette was perfect. My local grocery store did not have a flank steak that was smaller than 3 pounds, so I opted for a package of small minute steaks. I heated my cast iron skillet to medium-high heat and seasoned the steaks with salt and pepper. I seared them for about 2-3 minutes per side. While they were cooking, I heated the leftover peanut sauce in a saucepan over low heat and squeezed in the juice of one lime.
I let the steak rest for a couple minutes and then sliced it into thin strips. I laid it out on plates over lettuce, tomatoes, and bean sprouts, poured on the peanut sauce, and sprinkled the chopped peanuts on top. Squeeze on a little extra lime for flavor, and you have a great, quick dinner. It was filling and totally delicious. I imagine that we’ll be making another batch of that peanut sauce soon.