Servings 4 servings
Ingredients
For the steak marinade:
- 1 1/2 pounds ribeye or top sirloin steak
- 1/4 cup soy sauce
- 1/4 cup light brown sugar
- 1/4 cup fresh lime juice
- 4 stalks lemongrass, peeled and thinly sliced
- 4 cloves garlic, minced
For the lime dressing:
- 1/3 cup fish sauce
- 1/4 cup sugar
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- 1 - 3 Thai chilies, thinly sliced (optional)
For the salad:
- 1 English cucumber, seeded and diced
- 1/2 cup thinly sliced shallots
- 2 cups fresh mint leaves
- 2 cups cilantro
- 2 cups halved cherry tomatoes
- 1/2 cup toasted peanuts, chopped
Instructions
Marinate the steak:
- In a sealable plastic bag, stir together the soy sauce, brown sugar, lime juice, lemongrass and garlic. Add the steak, seal the bag and shake it around to coat the steak. Refrigerate the steak for a minimum of 2 hours and up to 24 hours.
Make the lime dressing:
- In medium mixing bowl whisk together the fish sauce, sugar, lime juice, olive oil and Thai chilies (optional).
Cook the steak:
- Preheat the grill or grill pan and cook the steak for 5 minutes on each side. Transfer it to a cutting board and let it rest for 10 minutes while you assemble the salad.
Assemble the salad:
- In a large mixing bowl, toss together cucumber, shallots, mint, cilantro, cherry tomatoes and nuts.
- Dress the salad with the prepared vinaigrette then slice the steak and arrange it atop the salad.
- Garnish with chopped peanuts and serve immediately.
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