• 1/4            cup fresh lime juice
• 1               tbsp soy sauce
• 1               tbsp sugar
• 1/2            tsp red-pepper flakes
• 3               tbsp vegetable oil
• 2               boneless rib-eye steaks(each 8 oz and 3/4 inch thick)
•                  Coarse salt and ground pepper
• 1/2            lb carrots(3-4 medium)
• 1               medium head romaine lettuce, cut crosswise into 1- inch ribbons
• 1/2            cup fresh mint leaves
• 1               cup fresh bean sprouts (optional)
• 1/3            cup salted peanuts, chopped (Optional)

Instructions

1. Make Marinade:
2. In a medium bowl, whisk together lime juice, soy sauce, sugar, red pepper flakes, and oil.  Season steak generously with salt and pepper;  place in a baking dish.  Pour 1/4 of marinade over steaks(reserve remaining marinade).  Turn steaks to coat.  Let steaks marinate up to 30 minutes.
3. In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium- rare.  Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 a 10 minutes.  Slice steaks across the grain into 1/4 inch- thick slices;  halve slices crosswise.  Transfer to a large bowl, and toss with reserved marinade.
4. With a vegetable peeler, cut carrots into long ribbons.   Add to steak in bowl along with lettuce and mint;  toss to combine.  Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired, or serve it in a large serving ball.