This tangy salad is one of my favorite things to have for lunch.
Makes 4 servings
Total Prep Time: 45 minutes
Ingredients
1 pound/450g skirt or flank steak
1 cup cherry tomatoes, halved
1 cucumber, halved lengthwise and thinly sliced
½ red onion, thinly sliced
1 red chili pepper, seeds removed, thinly sliced
A bunch each of fresh cilantro, basil and mint, chopped
2 tablespoons toasted almonds or hazelnuts, chopped
Dressing
1 tablespoon fish sauce
1 ½ tablespoons lime juice
1 teaspoon grated fresh ginger
1 ½ tablespoons coconut palm sugar, finely chopped
1 clove garlic, crushed
1 tablespoon sesame oil
1 tablespoon soy sauce (optional)
Directions
Put dressing ingredients together. Place steak into a food storage bag, pour in half the dressing, seal and make sure that the steak is well coated. Refrigerate for at least ½ hour. If storing for longer, turn the bag occasionally.
Meanwhile, prepare the vegetables, herbs and nuts and assemble them in a salad bowl. Pour in the remaining dressing and toss salad.
Remove marinated steak. Depending on the thickness and your preference, broil the steak for 3-5 minutes, turn and broil for another 3-5 minutes. Remove and cover with foil. Let stand for 10 minutes.
Slice steak thinly. Place on top of salad and serve.
