Thai Steak Salad

Sweet and Spicy, with plenty of crunch and fresh herbs. This is my FAV. salad, and I ordered it every time I go to a Thai place!!!
(serves 4)

1/4 cup fresh* lime juice
2 T. tamari
2 T. sweet chili sauce
2 T. neutral-flavored oil
1 T. toasted* sesame oil
1 lb. skirt steak
1 organic* carrot (they are sweeter*)
4 cups mixed greens
2 cups shredded green cabbage
1/2 English or 2 small Persian* cucumbers, thinly sliced
1/4 cup fresh mint leaves
1/4 cup fresh Thai basil leaves
1 jalapeno or other spicy chile, sliced - optional (wear gloves!!)
1/4 cup cashews, chopped
Lime wedges, for garnish

In a small bowl, whisk together lime juice, tamari, chili sauce, and oils. Pour 1/4 of the sauce over steak and turn to coat; reserve remaining sauce. Let steak marinate for 30 mins. Preheat a grill to med.-high heat (or pre-heat your broiler or grill pan*). Cook steak for 3-6 mins. per side, depending on desired doneness. Remove from the heat and let rest for 5 mins. before slicing against the grain. Toss slices with remaining sauce. Thinly slice carrot lengthwise with a veggie peeler. In a large bowl, gently toss together carrots, steak, greens, cabbage, cucumbers, mint, basil, chiles, and cashews. Serve on chilled salad plates garnished with lime wedges.

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MM