A flavorful, texture filled salad with lots of veggies, fresh herbs and tender marinaded steak all dressed in a salty, sweet and tangy Thai inspired dressing.
Make the dressing...
0 In a small dish, combine 1 tablespoon of fish sauce, 1 tablespoon of granulated sugar, 2 tablespoons of canola oil, 3 tablespoons of soy sauce, 1/4 cup of fresh lime juice, 2 finely minced cloves of garlic, about 1 teaspoon of grated fresh ginger, 1/2 teaspoon of grated Thai red chili or Birds Eye chilies and 1/2 teaspoon of salt. Whisk vigorously until the sugar has dissolved and all of the ingredients are fully combined. Taste and add additional salt if preferred.
2 Divide the dressing in half.
Marinade and grill the steak...
4 Marinade an 8 ounce cut of flank or skirt steak in half of the dressing for about 30 minutes at room temperature.
5 Place a cast iron skillet or grill pan over medium to medium high heat for several minutes to allow it to preheat
6 Grill the marinaded steak for 4-5 minutes on the first side and then flip the steak and cook to your preferred level of doneness
7 Transfer the grilled steak onto a cutting board to rest for 10 minutes before slicing
Assemble the salad...
9 Combine the salad ingredients in a large bowl, add a few tablespoons of the reserved dressing and toss to combine
10 Arrange the dressed salad on a large platter or divide between two salad bowls and top with thinly sliced steak
11 Drizzle with additional dressing and enjoy!
