Thai Beef Salad

Ingredients

1/4	cup fresh lime juice
14	cup fresh orange juice
1	tablespoon fish sauce
2	tablespoons rice wine vinegar
1	tablespoon dark brown sugar
1	tablespoon (more or less) grated jalapeno pepper
5	scallions, white and some green parts, very thinly sliced
8	cups very thinly sliced napa cabbage (about 1/2 large head)
2	2 cups grated carrots (from a 10-ounce bag)
1	cup loosely packed, coarsely chopped fresh mint
1	cup loosely packed, coarsely chopped fresh cilantro
1/2	pound flank steak
	Coarse salt and cracked black pepper

	Preheat oven broiler to high. In a bowl large enough to hold the salad, whisk together lime juice, orange juice, fish sauce, vinegar, brown sugar, and jalapeno. Add scallions.
	Toss together cabbage, carrots, mint and cilantro in same bowl.
	Season meat with salt and pepper, put on broiler pan, and space under the broiler. Broil, turning once, until done to your liking, 5 to 6 minutes per side for medium-rare, 8 minutes for medium, 9 to 10 minutes for well done. (Alternatively, you can grill in a grill pan by lightly oiling the steak, using about 1/2 teaspoon of olive oil per side. Season with salt and pepper and cook on high as above.)
	Remove meat to a cutting board and let rest for 10 minutes before slicing very thin across grain. Add to bowl with cabbage. Toss to coat evenly with dressing and serve.

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