Steak Salad with Thai Dressing

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  Fish sauce(30g)
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  ½ teaspoon freshly cracked black pepper
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  Soy Sauce, Low Sodium(60g)
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  Vegetable oil(30g)
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  Ginger, Fresh Root(5g)
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  Lime(5g)
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  Lime Juice, Fresh(30g)
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  Red pepper flakes(3g)
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  Garlic(240g)
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  Beef Flank Steak, Boneless(907g)
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  Cabbage, Green
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  Mint, Fresh(60g)
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  Cilantro, Fresh(60g)
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  Shallot
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  Thai Peanut Dressing, Prepared(180g)
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  Peanuts, Dry Roasted(80g)

Instructions

1. 1Mince the fresh garlic and ginger, zest the lime, and juice the lime into a large bowl. Add the fish sauce, low-sodium soy sauce, vegetable oil, and red pepper flakes to the bowl and whisk until combined.
2. 2Pat the flank steak dry and place it in the marinade, turning to coat well on all sides. Cover and refrigerate for at least 30 minutes or up to 8 hours.
3. 3Remove the steak from the refrigerator 15 minutes before cooking. Heat a large skillet or cast-iron pan over medium-high heat until very hot, about 2 minutes. Place the steak in the dry pan and cook undisturbed for 5–6 minutes until a dark crust forms. Flip the steak and cook for another 6–8 minutes until the internal temperature reaches 140°F for medium-rare.
4. 4Transfer the steak to a cutting board and let rest for 5 minutes, then thinly slice against the grain.
5. 5Thinly slice the cabbage, shallots, mint, and cilantro; set aside. Divide the cabbage evenly among 6 airtight containers.
6. 6Layer the remaining fresh herbs and shallots on top of the cabbage in each container, then top with an equal portion of the sliced steak.
7. 7Divide the Thai peanut dressing evenly among the 6 containers, pouring it over the steak and vegetables while still slightly warm.
8. 8Top each container with dry roasted peanuts and a pinch of red pepper flakes. Seal containers and refrigerate until ready to serve, up to 4 days.