Step 1

• Place peanuts in a large dry pan over medium-high heat. Cook, stirring, until golden brown and fragrant, 2-4 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan. Once peanuts are cool enough to handle, roughly chop.

Step 2

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

Step 3

• 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.

Step 4

• 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).

Step 5

• 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.

Step 6

• 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.

Step 7

• Divide salad between shallow bowls. Top with steak and scallion whites. Garnish with scallion greens and remaining peanuts. Serve with remaining lime wedges on the side. Steak is fully cooked when internal temperature reaches 145°.