Thai Beef Salad

• servings: 3 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 teaspoons olive oil

3/4 pound hanger steak

1 1/4 teaspoons kosher salt

1 1/4 teaspoons freshly cracked black pepper

1/2 cup sliced cucumbers

1/2 cup thinly sliced red onions

1 cup cherry tomatoes, halved

1/3 cup fresh cilantro leaves

1/4 cup chopped green onions

1/4 cup roasted chopped peanuts

1/3 cup water

2 tablespoons fish sauce

1 1/2 teaspoons granulated sugar

1 tablespoon chili garlic paste

1 tablespoon fresh lime juice

Directions

Step 1

Heat olive oil in a pan over high heat. Season the steak on both sides with salt and pepper. Sear for about 4 minutes per side, or until browned and the internal temperature reaches 145°F.

Step 2

Transfer steak to foil, wrap, and let rest for 15 minutes. Slice thinly against the grain once rested.

Step 3

In a large bowl, combine cucumbers, red onions, cherry tomatoes, cilantro, green onions, peanuts, and sliced steak.

Step 4

In a small bowl, whisk together water, fish sauce, sugar, chili garlic paste, and lime juice until combined.

Step 5

Pour dressing over the salad and toss well. Garnish with extra peanuts if desired. Serve immediately.