PREP: 1 HR MARINATE: 30 MIN to 1 HR GRILL: 17 MIN MAKES: 6 SERVINGS

1 1¼-pound beef flank steak
1 recipe Chile-Herb Dressing (see below)
8 ounces fresh sugar snap peas or pea pods, trimmed
3 cups shredded Chinese (napa) cabbage
8 ounces carrots, thinly sliced
1 cup shelled fresh or frozen sweet soybeans (edamame), thawed
1 cup radishes, thinly sliced
1 cup green and/or red bell pepper strips
¼ cup chopped fresh cilantro
¼ cup chopped green onions
2 tablespoons chopped dry roasted peanuts

1. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals. Place steak in a self-sealing plastic bag set in a shallow dish. Pour half of the Chile-Herb Dressing over the steak; reserve remaining dressing for salad. Seal bag; turn bag to coat steak. Marinate in the refrigerator for 30 minutes to 1 hour, turning bag once.

2. Meanwhile, for salad, in a covered medium saucepan cook sugar snap peas in a small amount of boiling water for 1 minute; drain. Submerse in ice water to cool quickly; drain. In a large bowl combine the sugar snap peas, Chinese cabbage, carrots, soybeans, radishes, bell pepper strips, cilantro, and the green onions. Add remaining Chile-Herb Dressing; toss to coat. Cover and chill until serving time.

3. Drain steak, discarding marinade. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until desired doneness (145°F for medium-rare doneness or 160°F for medium doneness), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.) To serve, thinly slice steak across the grain.

4. Serve steak slices with the chilled salad. Sprinkle with peanuts.

Chile-Herb Dressing:
In a screw-top jar combine 1?3 cup soy sauce; 1?3 cup rice vinegar; 2 tablespoons grated fresh ginger; 2 fresh serrano chile peppers, seeded and finely chopped*; 2 tablespoons chopped fresh basil or 2 teaspoons dried basil, crushed; 2 tablespoons chopped fresh mint or 2 teaspoons dried mint, crushed; 2 tablespoons chopped fresh cilantro; 6 cloves garlic, minced (1 tablespoon minced); and 1 tablespoon toasted sesame oil. Cover and shake well.

Nutrition Facts per serving:
313 cal., 13 g total fat (4 g sat. fat), 38 mg chol., 770 mg sodium, 18 g carbo., 6 g dietary fiber, 30 g protein.

*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well [ServletException in:/ConsumerDirectStorefrontAssetStore/include/titleContent/titleContentBody.jsp] null'