Sweet & Spicy Thai Steak Salad

• Wash and dry produce. • Trim scallions; thinly slice scallion greens and keep scallion whites whole. Quarter lime. Halve tomatoes.

• Pat steak* dry with paper towels and season with half the garlic powder (all for 4 servings); season generously all over with salt and pepper. • Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add steak and scallion whites. Cook until scallions are charred and steak is cooked to desired doneness, 5-7 minutes per side. (If scallions are done first, simply remove from pan and continue cooking steak.) Transfer to a cutting board to rest at least 5 minutes. Wash and dry pan. • Thinly slice steak against the grain. Cut scallion whites into 1-inch pieces. Transfer steak and scallions to a medium bowl; toss with half the chili sauce and juice from one lime wedge (two wedges for 4). Set aside until ready to serve.

• Meanwhile, in a second small bowl, whisk together vinegar, remaining chili sauce, 2 TBSP olive oil, juice from one lime wedge, and as many chili flakes as you like (use 4 TBSP olive oil and two lime wedges for 4 servings).

• Massage rice in package to break up grains; partially open package. Microwave until warmed through, 90 seconds. TIP: Microwave times may vary. Careful when handling and opening the pouch! • Heat a large drizzle of oil in pan used for steak over medium heat. Add rice in a single layer. Season with salt. Cook, undisturbed, until rice is golden brown and crispy on bottom, 3-5 minutes. TIP: Be careful—rice may pop as it cooks! • Carefully flip rice and cook, stirring occasionally to break up any large pieces, until golden brown and crispy, 1-2 minutes more.

• In a large bowl, toss mixed greens, tomatoes, crispy rice, and half the peanuts with as much dressing as you like. • Taste and season with salt and pepper.