Thai Steak Salad

Bahan-bahan

1 large skirt steak cut into 3in wide sections

3 tbsp fish sauce

3 tbsp soy sauce low sodium

1 tbsp oyster sauce

3 tbsp coconut sugar

3-4 cloves garlic finely chopped

1 tsp coriander seed toasted in a dry pan, ground

1 tsp white pepper (black works too) toasted in a dry pan, ground

For the dressing

2 tbsp fish sauce

1 1/2 tbsp soy sauce

1 1/2 tsp lime zest

1/4 cup lime juice

3 tbsp coconut sugar or more to taste

1 thai chili finely sliced, optional but encouraged

For the salad

1 head iceberg lettuce hand torn into smallish pieces

6 cups leafy greens any preferred salad greens, chopped

1/2 cup purple onion thinly sliced

1 medium tomato cut into small wedges

1/2 cup cilantro just the leaves

1 tbsp mint finely chopped

1/4 cup peanuts roughly chopped

1/2 tsp uncooked rice grains (Jasmine preferred) toasted in a dry pan, ground

Petunjuk

Marinate the beef

Whisk together all the marinade ingredients in a medium sized bowl, and toss with the skirt steak. Set aside for at least 15 minutes, but it can hold overnight if needed.

Make the dressing

Add the chili, lime juice and zest in a mortar and pestle, and grind gently. Add the other ingredients, whisk together, and set aside.

Grill the beef

Grill the beef on both sides until preferred doneness and charring occurs. Since we donu0026#39;t rinse of the marinade, medium temperature is best. Iu0026#39;m typically a medium-rare man, but for this I go medium-well, and the thin pieces cook quickly.

Assemble the salad

Place the lettuce into your bowl, topped first with the cilantro, then mint, then purple onion, tomato, peanuts, and ground toasted rice. Drizzle a few tablespoons of the dressing over top. Slice the beef against the grain, add on top of the salad and finish with more of the dressing. Serve within 30 minutes.