Thai beef salad

By á-63139

Ingredients

• 8 ounce skirt or flank steak
• 6 cups corn salad greens or mixed greens
• 1 cup torn fresh herb leaves (mint,cilantro, Thai basil or combination)
• 1/4 cup minced red onion
• 1 medium cucumber peeled if necessary cut in half lengthwise seeded and diced
• 1 small fresh hot red chili pepper, minced
• Juice of two limes
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce (nam pla) or soy sauce
• 1/2 teaspoon sugar

Preparation

Step 1

1. If you're starting with raw meat light a gas or charcoal grill or heat broiler, the rack should be about 4 inches from the heat source. Grill or broil the beef until medium rare, 5 to 10 minutes total, turning once or twice depending on the thickness
2. Toss the lattice with the herbs, onion, and cucumber. Combine the remaining ingredients with 1 tablespoon of water (the dressing will be thin) and use half of this mixture to toss the greens. Remove the greens to a platter, reserving the remaining dressing.
3. Slice the beef thinly, reserving the juice, combine the juice with the remaining dressing. Lay the slices of beef over the salad, drizzle the dressing over all, and serve