GINGERED THAI STEAK AND PEPPER

Ingredients

2 tablespoons toasted sesame oil

2 tablespoons low-sodium soy sauce

1 tablespoon fish sauce

3 tablespoons honey

½ pound hanger or flank steak

Freshly ground pepper

1 tablespoon unsalted butter

3 red bell peppers, seeded and thinly sliced

6 cups mixed greens, such as shredded cabbage and arugula

2 nectarines, thinly sliced

Juice of 2 limes

1 red Fresno or jalapeño pepper, seeded and chopped (optional)

1 (1-inch) piece of fresh ginger, peeled and grated

Kosher salt

2 Persian cucumbers, sliced

¼ cup fresh Thai or regular basil, roughly torn

6 fresh mint leaves, roughly torn

Directions

1. Make the vinaigrette. Combine the sesame oil, soy sauce, fish sauce, honey, lime juice, Fresno pepper (if using), ginger, and a pinch of salt in a small bowl or glass jar. Whisk or seal and shake to combine.

2. Make the steak. In a large bowl or zip-top bag, combine the steak with half of the vinaigrette and season with pepper. Massage the steak until completely coated and let marinate at room temperature for 10 minutes or up to overnight in the fridge.

3. Heat a large, heavy-bottomed skillet over high heat for about 2 minutes. Add the steak and sear on one side for 4 minutes and then flip and cook on the other side until medium-rare, about 3 minutes more. Add the butter to the pan and, once melted, spoon it over the steak and cook for 1 minute more. Remove the steak from the skillet and let it rest on a cutting board for about 10 minutes.

4. Add the peppers to the same skillet and cook, stirring occasionally, until they are just charred on the edges, 3 to 4 minutes. Remove the pan from the heat.

5. Make the salad. In a large bowl, toss together the greens, nectarines, cucumbers, basil, mint, cooked peppers, and the remaining vinaigrette. Thinly slice the steak against the grain and add it to the salad. Top with the avocado and peanuts and serve.