Thai Beef Salad

This salad is something I always come back to when the weather hints at warmth, yet the stubborn winter chill lingers in the air. This combination of intense aromatics woven into a bed of crisp lettuce, crunchy vegetables, and savory marinated steak never fails to satisfy.

After returning from a carb-loaded trip to Italy, I've been all about jumpstarting my “health”, and this salad serves as the perfect catalyst without sacrificing any flavor.

INGREDIENTS

For marinade/ dressing:

• 1 lb flank steak, thinly sliced

• 3 tablespoons fish sauce

• 2 tablespoons lime juice

• 1 tablespoon neutral oil

• 1 tablespoon soy sauce

• 1 teaspoon lime zest

• 1 teaspoon ginger, grated

• 1 shallot, grated

• 2 cloves garlic, grated

• 1 tablespoon palm sugar (or brown sugar)

• 1/2 teaspoon chili flakes or 2 Thai bird’s eye chillies, thinly sliced (adjust to taste)

• Salt and pepper to taste

For assembly:

• 1 cup of bibb lettuce or similar

• 1 cup cherry tomatoes, halved

• 1 cucumber, thinly sliced

• 2-3 radishes, thinly sliced

• 1 red onion, thinly sliced

• 1 cup fresh cilantro leaves

• 1 cup fresh mint leaves

• 1/2 cup roasted cashews (traditionally peanuts), roughly chopped

METHOD

Whisk together fish sauce, lime juice, soy sauce, oil sugar, shallots, garlic, ginger, salt, pepper, chili flakes. Pour half the liquid over the steak and reserve the other half for the dressing.

Let the steak marinade for at least 20 minutes. Sear both sides and cook to preferred temperature. Let rest for 5-10 minutes.

Assemble salad by tossing together lettuce, tomatoes, cucumbers, red onion, cilantro, mint and a few piece of steak with remaining dressing. Top with cashews and serve.