1-2lb. flank steak
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh lime juice
1 Tablespoon brown sugar
2 Tablespoons soy sauce
1 clove garlic, minced
1 teaspoon Sriracha hot chile sauce
1/2 head of red cabbage, thinly sliced
1/2 head of romaine lettuce, roughly torn
3/4 cup julienne-cut carrots
1/3 cup fresh cilantro leaves, chopped
1/3 cup fresh basil leaves, chopped
Preheat grill. Salt and pepper both sides of the flank steak and drizzle olive oil on both sides. Cook steak over medium heat for 8 minutes, flip steak and cook for another 6 minutes. Let it rest for 5 minutes before slicing. Combine lime juice, brown sugar, soy sauce, garlic and chile sauce blending well with a whisk. Combine cabbage and remaining ingredients in a large bowl. Add 6 Tablespoons of juice mixture and mix well. Add 2 Tablespoons to the sliced steak and add to the salad. Toss all ingredients together.
This is a super quick recipe is adapted from Cooking Light Magazine.