Grilled Asian Steak Salad

Lightly rub the 5-spice and pinch of salt and pepper into both sides of the steak and let sit as long as you like. I think ours sat around 3 hours.

In a small bowl, whisk together 2 tablespoons oil, soy sauce, brown sugar, sambal oelek, juice from half the lime, and half of the sliced scallions. Pour about 1/4 cup into another small bowl. You’ll use this to glaze the steak while it grills.

Heat the remaining oil in a large skillet. Add the green beans, snow peas, red bell pepper and minced garlic. Sauté until veggies are crisp-tender, about 3 minutes. Season with a pinch of salt and pepper.

In the meantime, grill your steak on an indoor or outdoor grill, until your preferred doneness. Ours was medium rare, which took about 5 minutes per side. Be sure and brush the meat on both sides with the reserved dressing. Tent meat and let rest 10 minutes, then thinly slice.

Arrange your salad! Evenly divide the romaine over 2 dinner plates. Loosely arrange the sautéed veggies on top of the lettuce, along with the sliced steak and carrot ribbons. Garnish with cilantro, the rest of the scallions and chopped peanuts. Drizzle with remaining dressing and serve with the remaining lime!

Yep.