Serves: 4
Prep Time: 10 Minutes
Total Time: 40 minutes
3 Tablespoons vegetable oil or avocado oil, divided
1 pound flank steak or other steak, trimmed
kosher salt and black pepper
1/4 cup lime juice (2 limes)
1/4 cup fish sauce
4 teaspoons brown sugar
1 small cucumber, peeled, halved lengthwise, seeded, sliced thin
1/2 red onion, halved and sliced thin
1 Tablespoon minced fresh cilantro leaves
1 Tablespoon minced fresh mint leaves
1 head Romaine, Bibb, or butter lettuce (8 ounces), leaves separated
1/4 cup dry roasted peanuts, chopped (optional)
1. Cook Steak: In a heavy skillet over medium high heat, add 1 Tablespoon oil and heat until just smoking. Pat steak dry with paper towels. Sprinkle steak with kosher salt and black pepper. Brown steak on first side, about 5 minutes, then flip and cook until meat registers 120 degrees (medium rare), about 3 to 5 more minutes. Do not overcook steak. Transfer steak to a clean plate. Tent loosely with foil and let rest 5 minutes.
2. Make Marinade: While steak cooks, whisk together the lime juice, fish sauce and brown sugar in a large bowl until sugar dissolves.
3. Marinate Steak: When steak has rested 5 minutes, transfer to a cutting board. Cut steak in half lengthwise then cut steak against the grain into thin slices. Transfer steak to a separate large bowl. Add half of the lime juice mixture and toss together to coat steak. Set aside.
4. Dress Vegetables: To the large bowl with the remaining marinade, add remaining 2 tablespoons of vegetable oil and whisk together to combine. Add the cucumber, onion, cilantro and mint leaves to the dressing and toss to coat.
5. Finish Salad & Serve: Divide lettuce leaves among individual serving plate or a large platter. Divide vegetables evenly among plates and drizzle with any remaining dressing. Remove steak from marinade and arrange over salad. Discard marinade. Sprinkle with peanuts, if using, and serve. Enjoy!
