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Spicy Thai Inspired Steak Salad

Flank Steak is marinated in a heady mix of fish sauce, garlic, lime juice, and spices and the salad is chock full of fresh raw vegetables. Add in a handful of roasted peanuts and it's a completely satisfying lunch or dinner.
Course: Main Course, Salad
Servings: 4

Ingredients

For the Marinade/Dressing

  • 3 tablespoons olive oil
  • 1/2 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons chili garlic sauce
  • 1 teaspoon ground cumin
  • 2 cloves of garlic minced
  • 1 1/2 pounds of flank steak lightly scored (I used sirloin because that is what was available)

For the Salad (assemble just before grilling the steak)

  • 1 red onion thinly sliced
  • 1 pint of cherry tomatoes halved
  • 1 English cucumber halved and thinly sliced
  • 1 cup of julienned carrots a mandolin slicer is great for this!
  • 4 cups of torn romaine lettuce I used mixed greens

Optional Additions

  • Toasted sesame seeds
  • Roasted unsalted peanuts
  • Avocado
  • Chopped scallions
  • Thai basil
  • Mint

Instructions

For the Steak

  • Combine all of the marinade ingredients in a large bowl and whisk to combine.
  • Remove half of the marinade to a small bowl and reserve for dressing your salad.
  • Pour the remaining marinade into a large seal-able plastic bag and add your steak.
  • Seal tightly and toss to coat.
  • Marinate in the refrigerator for up to 12 hours (I did 5 hours).
  • Remove the steak and throw away the bag with the marinade.
  • Preheat your grill. Grill the steak to medium rare and allow to rest 5 minutes on a board. Slice thinly across the grain.

For the Salad

  • Layer your greens, cucumber, onion, tomatoes, and carrots on a large platter or on individual plates.

To Assemble

  • Place your steak slices on top of the prepared salad and thinly drizzle with the reserved marinade/dressing.
  • Add additional garnishes such as scallions, roasted unsalted peanuts, avocado, Thai basil or fresh mint.