GRILLED STEAK SALAD WITH THAI-STYLE DRESSING

GRILLED STEAK SALAD WITH THAI-STYLE DRESSING image

Yield 8

Number Of Ingredients 16

2 pounds flank steak
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
Dressing:
½ cup freshly squeezed lime juice
1/4 cup fish sauce (nam pla)
2 tablespoons soy sauce
2 teaspoons honey
2 teaspoons ginger, finely minced
2 cloves garlic, finely minced
2 small Thai or Serrano chilies, seeded and finely minced
2 medium red onions, halved and thinly sliced
2 cups cherry tomatoes, halved
8 cups mixed greens
1 cup packed coriander leaves, plus eight sprigs for garnish
1/2 cup packed mint leaves

Steps:

Prepare grill or preheat broiler. Season both sides of steak with kosher salt and freshly ground black pepper. Grill beef for 3 minutes-or broil for 4 to 5 minutes-on each side for medium-rare. Transfer to cutting board and cool for 30 minutes. Beef can be loosely wrapped and refrigerated for 2 hours or up to 1 day. Cut beef against the grain and at an angle into very thin slices, approximately 1/8-inch thick. In blender, combine lime juice, fish sauce, soy sauce, honey, ginger, garlic, and thai chili. Blend at high speed until thoroughly combined, about 20 seconds. Transfer dressing to large bowl and add sliced beef, onions, tomatoes, mixed greens, coriander, and mint. Toss well, divide among eight plates, garnish with additional coriander, and serve immediately.