In a skillet over medium heat, toast the peanuts for about 5–6 minutes, stirring often until they turn golden.

Add 1 tablespoon of olive oil, a pinch of salt, and the lime zest. Stir to coat, then transfer the peanuts to a plate.

In the same pan, heat another tablespoon of olive oil. Cook the steak for 2–3 minutes on each side for medium-rare. Set the steak aside to rest.

Using the same pan, sauté the Brussels sprouts for about 3 minutes.

Add the carrot ribbons and red pepper, and cook for another minute or two just to soften them slightly.

To make the dressing, grate the garlic and ginger into a small bowl. Whisk in the soy sauce and sweet chili sauce.

Thinly slice the rested steak and combine it in a bowl with the cooked veggies and arugula.

Arrange the salad on a serving plate, top with steak slices, and sprinkle with pomegranate seeds and toasted peanuts.

Drizzle the dressing over the salad and enjoy!