To prepare beef, place flank steak in a shallow dish; combine TABASCO® Sauce and soy sauce in a small bowl and drizzle evenly over both sides of meat. Cover and refrigerate at least 1 hour. Combine dressing ingredients in a small bowl and mix well; set aside.
Preheat grill to medium-high heat. Grill steak until browned but still pink inside, about 5 minutes per side. Remove from heat and let rest 5 minutes. Cut diagonally across the grain into thin slices; cut slices into 2-inch pieces and toss with 2 to 3 tablespoons dressing.
For salad, combine lettuce, mint, cilantro, bean sprouts, cucumber, and bell pepper in a large bowl; drizzle with remaining dressing and toss well. Arrange salad and meat on plates and sprinkle peanuts over top. Garnish with sprigs of mint and cilantro, if desired.
Makes 6 servings
This recipe is low in calories.
Per serving: CALORIES 257g; PROTEIN 26g; CARB 9g; FIBER 3g; TOTAL FAT 13g; SATURATED FAT 4g; CHOL 54mg; SODIUM 935mg