Thai beef salad

• servings: 3-4

Ingredients

Steak ingredients:

2 lbs flank steak or skirt steak

Salt and pepper to taste

2 tbsp butter

Dressing:

1/2 cup lime juice (about 5-6 limes)

1 tsp lime zest (about 2 limes worth)

1/3 cup brown sugar packed

1/4 cup vegetable oil

2 tbsp fish sauce (or oyster sauce)

2 tsp Siracha (original was 1 tsp)

1 tsp red pepper flakes (original recipe was 1/4)

2 tbsp fresh minced ginger

4 cloves fresh pressed garlic

Salad:

2 head romaine lettuce chopped

1 cucumber sliced in thin rounds, then in half moons

1 pint grape tomatoes halved

1/2 - 1 bunch cilantro finely chopped (i use it all)

1/4 red onion finely sliced

1/2 cup diced green onion

1/2 cup diced fresh mint

Directions

Instructions:

1. Make dressing and use half of it to marinate beef overnight. Save the other half in the container for the next day.

Next day....

2. Add butter to skillet and sear steak for 4 minutes on high heat on each side, wrap in foil, let rest for 10 minutes. Slice thinly against the grain. Save sauce that it cooked in for later in a bowl.

3. Add all the salad ingredients to a bowl and toss with reserved salad dressing from before.

4. Top salads with beef, then pour the reserved cooked sauce over each bowl.