For dressing, in a small bowl, combine the lime juice, soy sauce, honey, vinegar, pepper sauce, garlic and salt. Whisk in 1 tablespoon oil; set aside.
In a large skillet over medium heat, cook steak in remaining oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the pan and let stand for 5 minutes.
Divide romaine between two plates. Slice beef; arrange over romaine. Sprinkle with peanuts and basil; drizzle with dressing.
Originally Submitted
12/5/2010
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You can add this Thai Steak Salad recipe to your own private DesktopCookbook.