Beef Salad Recipe

Prepare and marinate beef

Pat the steak dry with paper towels. In a bowl combine 3 tbs soy sauce, 2 tbs fresh lime juice, 1 tbs vegetable oil, 2 tsp minced garlic, 1 tsp brown sugar, 1 tsp black pepper and 1/2 tsp salt. Place the steak in a shallow dish or zipper bag and pour the marinade over it, turning to coat. Marinate in the refrigerator for 20–60 minutes (at least 20 minutes for flavor; up to 2 hours if time allows). Remove steak from the fridge 15 minutes before cooking to come toward room temperature.

Grill or sear the steak

Preheat a grill or heavy skillet (cast-iron) to high heat. Lightly oil the grill grates or skillet. Sear the steak 3–5 minutes per side for medium-rare (depending on thickness), or until desired doneness (use an instant-read thermometer: 125–130°F / 52–54°C for medium-rare). Transfer steak to a cutting board and let rest 8–10 minutes to allow juices to redistribute.

Slice the steak

Using a sharp knife, slice the rested steak very thinly against the grain into bite-sized strips or thin slices. Keep slices warm or at room temperature while assembling the salad.

While the steak rests, prepare vegetables: thinly slice 1/2 cup red onion into half-moons and separate into rings; trim and thinly slice 3 scallions on the diagonal; roughly chop 3/4 cup cilantro leaves and tender stems; wash and dry 4 cups mixed salad greens and place in a large serving bowl. If using cucumber, thinly slice 1/2 cup and add to the bowl.

Make the dressing

In a small bowl or jar whisk together 3 tbs fresh lime juice, 1 tbs fish sauce, 1/2 tsp chile flakes (or 1 small sliced fresh chile), 1 tsp sugar (or honey), 2 tbs neutral oil, 1/2 tsp minced garlic and 1/4 tsp black pepper. Taste and adjust: add a pinch more sugar if too sharp, more fish sauce for saltiness, or more lime for brightness.

Pour about half of the dressing over the salad greens, onions, cilantro and cucumber; toss gently to coat. Arrange the sliced warm steak over the dressed greens. Drizzle remaining dressing over the steak and salad as desired.

Scatter toasted sesame seeds over the top, season with additional salt and pepper to taste, and serve with lime wedges on the side for extra brightness.

Serve immediately so the warm beef contrasts with the crisp, cool greens.