Thai Grilled Beef Salad

This is a perfect dish to serve on one of those hot, limp days when no one feels like doing anything. It's cold, it's delicious, and it's easy. This yields two generous servings.

Ingredients:

¾ pound flank steak
¼ teaspoon fresh cracked pepper
3 tablespoons lime juice, or to taste
1-tablespoon fish sauce
¼ teaspoon sugar
1 small green chili
1/3 cup thinly sliced shallots
2 scallions, cut into ½ inch pieces
¼ cup packed fresh coriander leaves (cilantro), washed well and patted dry
1 tablespoon finely chopped fresh mint leaves ½ cucumber
Garnish:
Fresh coriander sprigs

Preparation:

Prepare the grill.
Rub the flank steak with black pepper, pressing it into the meat.
Grill over glowing coals for five to eight minutes on each side for medium rare. Transfer to a cutting board and cool. If desired, chill the beef for about two hours, or up to one day, to facilitate very thin slicing. Cut the beef across the grain into the thinnest possible slices.
In a large bowl stir together the lime juice, fish sauce, sugar, and chilies until well mixed.
Add the steak, shallots, scallions, coriander, and mint. Toss well.
Peel the cucumber and place it around the edge of a platter. Mound the marinated beef salad in the center. Garnish with coriander.

Directions:
This is a perfect dish to serve on one of those hot,
limp days when no one feels like doing anything. It's cold,
it's delicious, and it's easy. This yields two generous
servings.

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Thai Grilled Beef Salad

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