Thai Beef Salad
The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens.
• 1 lb. sirloin steak, trimmed of visible fat
• 1 Tbsp. reduced-sodium soy sauce
• 1/2 tsp. freshly ground pepper
• 2 each scallions, cut into 1-inch pieces
• Zest of 1 lime
• 3 Tbsp. lime juice
• 1 1/2 Tbsp. fish sauce
• 1/2 tsp. sugar
• 1/4 tsp. crushed red pepper
• 4 cup torn frisée or curly endive
• 2 cup torn red leaf lettuce
• 2 Tbsp. chopped fresh mint
• 2 Tbsp. untoasted sesame oil or canola oil
Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14 to 16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.
Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.
Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.