Thai-Inspired Spicy Beef Salad

0 Whisk the marinade ingredients together until smooth, then add your flank steak. Marinate in the fridge for at least 1 hour (up to 1 full day).
1 Add the olive oil to a skillet over medium/high heat. Once hot, add the steak, and cook for 3-4 minutes on one side. Flip the steak and cook for 3-4 minutes on the other side, or until the internal temperature reaches 145°F.
2 Remove the steak from the skillet, and let it rest for 10 minutes. Slice the steak against the grain into bite-sized pieces.
3 While the steak rests, make the dressing by adding all of the dressing ingredients to a bowl and whisking them together. You can also use a blender or immersion blender to get the dressing smoother, faster.
4 Assemble the salads with a base of mixed greens, tomatoes, and cucumbers. Top with the sliced steak, followed by the dressing, crushed peanuts, thinly sliced mint, Thai basil, and slices of spicy peppers. Enjoy right away or store in the fridge for up to 3 days.