Thai Beef Salad Recipe

Ingredients

• 1 large shallot, sliced into thin rings
• Juice from 2 limes
• 2 teaspoons sea salt
• 1/2 teaspoon pepper
• 4 teaspoons sugar (divided)
• 1 tablespoon cooking oil of choice
• 1 1/2 lbs skirt steak, cut into 4–5 pieces
• 1 tablespoon fish sauce
• 1 1/2 cups cherry tomatoes, halved or quartered
• 3/4 cup cilantro, chopped
• Optional: crushed red pepper, to taste

Instructions

1. 1

   Slice shallot and place in a bowl. Add...: Slice shallot and place in a bowl. Add lime juice and let it marinate for 5 minutes.

2. 2

   In a small bowl, mix sea salt, pepper,...: In a small bowl, mix sea salt, pepper, and 2 teaspoons sugar. Rub onto the steak and set aside.

3. 3

   Heat oil in a heavy-bottomed or cast iron...: Heat oil in a heavy-bottomed or cast iron pan over medium-high heat for 4–6 minutes.

4. 4

   Sear steak in two batches, cooking about 2...: Sear steak in two batches, cooking about 2 minutes per side (4 minutes total). Remove and let rest for 8–10 minutes.

5. 5

   To the lime-shallot mixture, add fish sauce, crushed...: To the lime-shallot mixture, add fish sauce, crushed red pepper (if using), and remaining 2 teaspoons sugar. Stir well.

6. 6

   Slice cherry tomatoes and chop cilantro.

7. 7

   Pour any juices from the resting steak plate...: Pour any juices from the resting steak plate into the lime-shallot dressing. Thinly slice steak against the grain.

8. 8

   Toss sliced beef, tomatoes, and cilantro with the...: Toss sliced beef, tomatoes, and cilantro with the dressing until well coated.

9. 9

   Serve immediately and enjoy!