Asian Steak Salad

I absolutely love to make a yummy salad. They are so refreshing in the summer and a healthy choice for dinner. Dan and I both love a little Asian flare in our food so I tried this yummy marinade/dressing and it was delicious!

Recipe:
1/3 cup lime juice (2 limes)
1.5-2 tablespoons soy sauce
1.5-2 tablespoons sugar
1/2 teaspoon red pepper flakes
3 tablespoons vegetable oil
2 boneless Rib-eye steaks (about 8 oz. each)
2 carrots
1 bag baby spinach
1 cup cooked edamame beans (I buy frozen and pop them in the microwave)
cilantro for garnish (remove stems)

In a bowl whisk together lime juice, soy, sugar, red pepper, and oil. Season the steaks generously with salt and pepper and place in a baking dish. Pour one quarter or the marinade over steaks and reserve the remaining marinade for later. Marinate for 30 minutes on each side.

In a large skillet cook the steaks on medium high for 2-3 minutes on each side for medium-rare. Transfer to cutting board and cover loosely with foil. Let rest 5-10 minutes. Cut thin slices against the grain of the steak. Transfer to a bowl and toss with remaining marinade.

With a vegetable peeler cut the carrots into long ribbons. Add the spinach, carrots, edamame beans, and cilantro into the bowl of steak, toss and serve. Serves 4.