Thai Beef Salad With Fresh Herbs

Description

• 2 tablespoons soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons sugar
• 12 ounces flank steak
• 2 heads Bibb lettuce, torn into bite-size pieces
• 1 cucumber, peeled, seeded, and sliced 1/4 inch thick
• 1 cup cherry tomatoes, halved
• 2 carrots, shaved with a vegetable peeler
• 1/4 cup packed fresh mint leaves
• 1/4 cup packed basil leaves
• Ginger-Lime Dressing

• Step 1

  In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar, Add steak, turning to coat, and marinate at room temperature 15 minutes (or in refrigerator, overnight).

• Step 2

  Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook, until dark brown, 3 to 5 minutes per side for medium-rare, flipping once. Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.

• Step 3

  In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint, and basil. Add dressing and steak and toss to combine. Serve immediately.