Spicy Beef and Cucumber Salad

Yield 4 servings

1 pound ribeye steak or flank steak marinated in half rice vinegar and half sweet chili sauce
Kosher salt and freshly ground black pepper

1/3 cup sweet chili sauce
2 Tbsp fish sauce
juice and zest of 1 lime

9 oz romaine lettuce torn into pieces
1/2 medium red onion thinly sliced and rinsed in cold water to remove 'bite'
1/2 English cucumber sliced into thin rounds
1 small carrot, peeled and shredded
1/2 cup mint leaves, roughly chopped
1/4 cup cilantro leaves, roughly chopped

Preheat a grill pan over medium-high heat.  Season steak generously with salt and pepper.  Grill or broil steak until medium-rare, flipping once about 3-4 min per side.  Transfer steak to cutting board with a well and allow to rest for 5 minutes.

To prepare dressing: whisk together chili sauce, fish sauce, lime juice and zest in small bowl, set aside.

To serve: slice steak into 1/8 inch thick strips 3 inches long.  Place steak strips, lettuce, red onion, cucumber, carrot, mint and cilantro in a large serving bowl and season lightly with salt and pepper.  Toss with dressing and serve immediately.  

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