Thia Beef Salad

Steak:

• 2 Tb soy sauce (San-J makes a gluten free one)
• 2 Tsp fish sauce
• 2 tsp sugar
• 12 oz flank steak
• 1-2 tsp vegetable oil

1. Combine soy sauce, fish sauce, and sugar in a glass 9×13 baking dish. Add steak, turning to coat. Marinate at room temperature for 15 minutes or refrigerate several hours.
2. While the steak is marinating I prepare the salad and dressing.
3. Heat oil in a large skillet, I use cast-iron, over medium high heat. Add steak, reserving marinade, and cook until dark brown on both sides, about 3-5 minutes per side for medium-rare; make sure to wait until the meat has had time to brown well before trying to flip it or it will tear.
4. Add reserved marinade to skillet and turn steak once to coat. The marinade will get very thick and much of it will evaporate.
5. Transfer steak to a cutting board and let rest 5 minutes before slicing against the grain.
6. Add steak and dressing to prepared salad and serve immediately.

Salad:

• 1 head lettuce, washed and torn into pieces
• 1/4 cup mint leaves
• 1/4 cup basil leaves
• 1 cucumber, seeded, peeled and deiced
• 1 cup cherry tomatoes, halved
• 2 carrots, peeled and shaved with a vegetable peeler

1. In a large bowl, combine salad ingredients.

Ginger-Lime Dressing:

• 2 tsp fish sauce
• 2 tsp sesame oil
• 2 tsp sugar
• 1 Tb peeled, minced fresh ginger
• 1/2 a jalapeno, minced, optional
• 2 Tb fresh lime juice

Source: Everyday Food May 2010