Thai Beef Salad (Yam Nua) with Gluten-Free Dressing

Ingredients

• about 450 g Steak (Sirloin or Ribeye)
• 6 cups Mixed Greens
• 1 cup Cherry Tomatoes
• 1/2 Cucumber
• 1/4 Red Onion
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro Leaves
• 3 tbsp Fish Sauce
• 3 tbsp Lime Juice
• 1 tbsp Soy Sauce (gluten-free tamari)
• 1 tbsp Brown Sugar
• 1/4 tsp Red Pepper Flakes
• 1 clove Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, around about 205°C (200°C). Grill the about 450 g steak for 3-5 minutes per side for medium-rare, or until it reaches an internal temperature of 57°C. Let the steak rest for 5 minutes on a cutting board, then slice it thinly against the grain into bite-sized pieces.
2. 2While the steak rests, prepare the salad base. In a large bowl, combine the 6 cups of mixed greens, 1 cup of cherry tomatoes (halved if large), and the 1/2 cucumber, sliced thinly. Add the 1/4 red onion, sliced thinly.
3. 3Prepare the dressing. In a small bowl, mince the 1 clove garlic. Add the 3 tbsp fish sauce, 3 tbsp lime juice, 1 tbsp gluten-free tamari, 1 tbsp brown sugar, and 1/4 tsp red pepper flakes to the bowl with the garlic. Whisk everything together until the brown sugar is dissolved.
4. 4Add the sliced steak to the large bowl with the salad ingredients. Pour the prepared dressing over the salad.
5. 5Gently toss the salad to combine all the ingredients and coat them with the dressing. Add the 1/4 cup mint leaves and 1/4 cup cilantro leaves, and toss lightly one more time.
6. 6Serve the salad immediately.

Substitutions

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