Thai Beef Salad with Fresh Herbs
Ingredients
2 tablespoons soy sauce
2 teaspoons fish sauce
2 teaspoons sugar
12 ounces Flat Iron, Denver or Flank steak (really any steak works!)
2 heads Bibb lettuce, torn into bite-size pieces
1 cucumber, peeled, seeded, and sliced
1/4 inch thick 1 cup cherry tomatoes, halved
2 carrots, shaved with a vegetable peeler
1/4 cup packed fresh mint leaves
1/4 cup packed basil leaves
Ginger Lime Dressing:
2 tablespooons fish sauce
2 teaspoons toasted sesame oil
2 teaspoons sugar
1 tablespoon minced peeled fresh ginger
1 small minced jalapeno
2 tablespoons fresh lime juice
Directions
- In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar, Add steak, turning to coat, and marinate at room temperature 15 minutes (or in refrigerator, overnight).
- Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook, until dark brown, 3 to 5 minutes per side for medium-rare, flipping once. Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.
- In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint, and basil. Add dressing and steak and toss to combine. Serve immediately.