Thai Beef Salad

Serves 4

Ingredients

• 1½ Lbs. Sterling® Silver Flank steak
• 4 oz. Fresh lime juice
• 4 Tablespoons Fish sauce
• 4 Each Garlic cloves, sliced thin
• 2 Tablespoon Palm sugar or brown sugar
• 2 Each Thai chili or Serrano seeded and minced
• 4 Teaspoons Sriracha (Thai chili paste)
• ½ Cup Red onion, shaved
• ¼ Cup Cilantro leaves, packed
• ¼ Cup Thai basil leaves, packed or sweet basil
• 1/8 Cup Mint leaves, packed
• 1 Each English cucumber, scored with a fork and sliced thin
• Salt and black pepper to taste
• Cilantro sprigs
• Mint sprigs

Method

• Place ½ of the lime juice, fish sauce, garlic, sugar, chili and sriracha in a bowl. Add ½ cup of warm water and stir until sugar dissolves. Pour this liquid into a large zip lock bag and add the flank steak. Marinate in the refrigerator for up to 8 hours.
• Place the other half of the ingredients used for the marinade, except for the water, into a bowl. Stir until the sugar dissolves. Set aside to use as the dressing for the salad.
• Prepare a dual heat zone grill, hot and medium hot. Season the flank steak on both sides. Sear for 2 minutes each side on the hot grill. Move to the medium hot part of the grill and cook for 4 minutes on each side for medium rare. Do not over cook. Let meat rest for 5 minutes.
• Slice the flank steak very thin across the grain. Add meat, red onion, cilantro leaves and basil leaves to the reserved dressing. Toss well to coat.
• Arrange cucumber around the edge of a serving platter.
• Mound the beef salad in the center.
• Garnish with herb sprigs
• Can be served warm or cold.

Enjoy!

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