MY-oh-MY THAI BEEF SALAD

Recipe

  • 1 1/2 pounds of skirt or hanger steak

  • 2 tbs. unsalted butter

  • 2 tbs. olive oil

  • 1/2 tsp. garlic powder

  • 1/2 tsp. salt

  • 1/2 tsp. black pepper

  • 3 cups of spring salad/arugula mix

  • 1 english cucumber ribboned

  • 1/4 red onion very thinly sliced

  • cherry tomatoes halved

  • palm full thai basil (fresh or dried)

  • handful chopped cilantro

  • sesame seeds for garnish

Dressing

  • 4 tbs. Thai fish sauce

  • 4 tbs. lime juice

  • 2 tbs. white or brown sugar

  • 1 tbs. sweet chili sauce

  • 1 tbs. white vinegar

  • 7-8 sprigs cilantro coarsely chopped

  • 2 tai red chili peppers thinly chopped

Combine all the ingredients in a small mason jar and shake to mix well. Refrigerate for at least an hour.

Directions

Season steak with garlic powder, salt and black pepper. Set aside. Preheat cast iron skillet. Once heated, drizzle olive oil and add butter to melt. Add your steak and grill for 7 minutes. Remove and set aside to rest for at least 5 minutes.

Toss your salad, dressing, red onions, cucumbers, cherry tomatoes, basil and cilantro. Thinly slice your steak and serve over a bed of your leafy greens and a serving of Jasmin rice. Love this….!!!