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Spicy Thai Style Beef Salad
Adapted from From Andrew Zimmern - takes about an hour and 10 min, depending on what protein you use. Serves 4, but two of us ate almost the entire salad.
One 1 1/2-pound dry-aged sirloin steak, trimmed of excess fat
Salt
Freshly ground black pepper
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 stalk of lemongrass, tender inner bulb only, thinly sliced - or lemon zest
1 serrano chile, seeded and minced
1 garlic clove, minced - or 1 scape, thinly sliced
1/2 teaspoon freshly ground white pepper
1 medium tomato—halved, seeded and cut into 2-by-1/4-inch strips
1 medium shallot, thinly sliced - or 2 scallions sliced thin
1/2 small cucumber—halved, seeded and thinly sliced
1/3 cup loosely packed mint leaves
1/3 cup loosely packed cilantro leaves
10 leaves basil, cut into ribbons
1 head butter lettuce, leaves separated, for serving - I used one of the small heads of lettuce we are receiving now, but any mild lettuce would be delicious
Light a grill or preheat a grill pan. Season the steak with salt and pepper. Grill over high heat until medium-rare, about 4 minutes per side. Let rest for 30 minutes.

Meanwhile, in a small bowl, whisk the fish sauce with the lime juice, sugar, lemongrass, chile, garlic and white pepper. In a large bowl, toss the tomato with the shallot, cucumber, mint, cilantro, basil and lettuce. Serve the steak or other protein alongside a large portion of the salad.