Thai-Style Beef Salad
Ingredients
- 1 1/4 pounds flank steak trimmed of excess fat
- Salt and pepper
- 1 teaspoon peanut or vegetable oil
- 1/4 cup fish sauce
- 3 limes juiced, 1/4 cup
- 4 teaspoons Brown sugar
- 1/4 teaspoons Red pepper flakes
- 1/2 medium cucumber peeled, seeded, and sliced thin
- 1/2 small red oinion sliced thin
- 2 tablespoons fresh cilantro torn
- 2 tablespoons fresh mint torn
- 1 head Bibb or Botson lettuce washed, dried and torn into pieces
- 1/4 cup unsalted dry-roasted peanuts chopped course
Instructions
- 1. Pat steak dry, then season with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add the steak and cook until well browned on both sides, about 10 minutes, reducing the heat to medium if the pan begins to scorch or smoke. Transfer the steak to a plate and let rest for 10 minutes. (Can grill the steak instead).
- 2. Meanwhile, whisk the fish sauce, lime juice, brown sugar, and red pepper flakes together in a small bowl until the sugar is dissolved. Pour half of the dressing into a large bowl and set aside.
- 3. Slice the steak crosswise on the bias into 1/8-inch-thick slices. Cut the longer slices in half, into roughly 3-inch lengths. Add the steak to the small bowl of dressing, toss to coat, and let marinate for 5 minutes.
- 4. Remove steak from dressing and discard marinade. Toss the steak, cucumbers, onion, cilantro and mint with the reserved dressing in the large bowl. Arrange the lettuce on plates. Spoon the steak and vegetables over the lettuce. Drizzle the salad with any dressing left in the bowl and sprinkle with the peanuts.
