Thai Beef Salad with Herbs

serves 4

(recipe adapted from Everyday Food Magazine)

• 2 tablespoons soy sauce
• 2 teaspoons fish sauce
• 2 teaspoon sugar
• 1 clove garlic, minced
• 12 oz flank steak
• 1 head butter lettuce, washed and torn into pieces
• 1 cucumber, seeded, peeled and deiced
• 1 cup cherry tomatoes, halved
• 1/2 yellow pepper, thinly sliced
• 2 carrots, peeled and shaved with a vegetable peeler
• 1/4 cup cilantro, chopped
• 1/2 cup mint, chopped
• 1/4 cup basil, chopped
• 1/3 cup roasted peanuts, chopped

Ginger-Lime Dressing:

• 2 teaspoons fish sauce
• 2 teaspoons sesame oil
• 1 teaspoon sriracha
• 1 tablespoon brown sugar
• 1 tablespoon peeled, minced fresh ginger
• 2 tablespoons fresh lime juice

Combine soy sauce, fish sauce, and sugar in a glass 9×13 baking dish. Add steak, turning to coat. Marinate at room temperature for 15 minutes or refrigerate several hours.
While the steak is marinating I prepare the salad and dressing.

Heat oil in a large cast iron skillet, over medium high heat. Add steak, reserving marinade, and cook until dark brown on both sides, about 3-5 minutes per side for medium-rare. (Alternately, you can grill 3-4 minutes per side on a hot grill).

Add reserved marinade to skillet and turn steak once to coat. The marinade will get very thick and much of it will evaporate. (I just poured the marinade over the steak while it was cooking).

Transfer steak to a cutting board and let rest 5 minutes before slicing against the grain.

In a large salad bowl, toss together the lettuce, cucumber, tomatoes, pepper, carrots, mint, cilantro, basil & peanuts.

Add steak and dressing to prepared salad and serve immediately.