Thai-Style Beef Salad with Two Cabbages and Julienned Carrots | Emerils.com

Ingredients

• One 1 3/4-pound flank steak
• Kosher salt
• Freshly ground black pepper
• 1/2 cup olive oil
• 2 tablespoons Worcestershire sauce
• 1/2 cup Vietnamese fish sauce (nuoc nam), or to taste
• 1/2 cup plus 2 tablespoons freshly squeezed lime juice, or to taste
• 1/2 cup thinly sliced green onion tops
• 1/2 cup thinly sliced shallots
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1 tablespoon plus 1 teaspoon sugar
• 2 teaspoon crushed red pepper
• 4 cups thinly sliced napa cabbage
• 2 cups thinly sliced red cabbage
• 2 medium carrots, finely julienned
• 1 cucumber, peeled, halved lengthwise and thinly sliced on the diagonal
• 2 tablespoons crushed roasted peanuts, for garnish