This salad takes little time to prepare, yet it is festive, tangy and so tasty.
8 oz flank or skirt steak (these are the best cuts for grilling)
8 c torn mixed salad greens (mesclun works sell)
1 c torn fresh herbs; mint, cilantro, Thai basil or a combination (I like all 3)
1/4 c minced red onion
1 medium cucumber, seeded, diced
1 small hot red chili, minced (optional)
juice of 2 limes
1 T sesame oil
1 T fish sauce
1/2 tsp sugar
Season the flank steak with salt and pepper. Grill it for about 7 minutes, 3-4 minutes per side. This thin cut of meat grills very quickly, so watch the time for medium rare. Allow the meat to cool for 10 minutes.
In a large bow, toss the greens with the herbs, onion and cucumber. Mix the remaining ingredients with one T of water. Add 1/2 the mixture to the greens and toss. Arrange the greens on a platter.
Cut the steak crosswise to the grain at a low angle into thin slices, reserving juices. Combine the steak juices with the remaining dressing. Arrange the beef slices on top of the greens and drizzle the dressing over all.
| Topics: Recipes |