Grilled Beef Salad

By Naam Pruitt, Author, Lemongrass & Limes: Thai Flavors with Naam Pruitt

Serves 2 to 4

1 pound tender steak
1 small onion, thinly sliced lengthwise
1 cup grape tomatoes, halved
1 cucumber, thinly sliced crosswise
1/2 cup mint leaves, roughly chopped
1/2 cup chopped green onion
1/4 cup fish sauce
3 tablespoons lime juice
1/2 tablespoon sugar
1 to 2 tablespoons crushed Thai peppers or cayenne pepppers (optional)

1. Grill the beef over hot coals until cooked to the desired degree of doneness. Do not overcook; it should still be slightly pink in the center. Let rest for 10 minutes and slice thinly.

2. Combine the beef, onion, tomatoes, cucumber, cilantro, mint and green onion in a large bowl and mix well. Combine the fish sauce, lime juice, sugar and peppers in a small bowl and mix well.

3. Add the fix sauce mixture to the beef mixture and toss to combine.