Ingredients
Scale
- 1 lb. flank steak
- Salt and pepper to taste
Vinaigrette
- 6 tablespoons lime juice
- 2 tablespoon fish sauce
- 2 bird’s eye chilies, crushed / 1 red chili, sliced
- 6 teaspoons brown sugar
- 2 teaspoons lemongrass, minced
Salad
- A bunch of mint leaves
- A bunch of cilantro
- 1 garden cucumber, jullienned
- 1 carrot, julienned
- 10 oz. mixed salad leaves
Garnishes
- 1 tablespoon toasted sesame seeds
- 1/4 cup peanuts, crushed
Instructions
- Season the flank steak with salt and pepper and cook until medium rare
- Let it rest for 5-10 minutes before slicing into thin cuts against the grain
- Meanwhile, combine lime juice, fish sauce, chili and lemongrass and stir to dissolve the sugar
- Toss the beef through half the lime juice vinaigrette and chill for 15 minutes
- Reserve the other half of the vinaigrette for dressing
- Arrange the salad leaves on a serving platter and top with mint, cilantro, cucumber, carrots and beef
- Garnish with sesame seeds and peanuts
- Serve chilled
- Prep Time: 30 mins
- Cook Time: 10 mins