Hot and Sour Beef Salad

Ingredients

• 1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe *see cooks note
• Coarse salt
• Cracked pepper
• 1/2 cup lime juice divided
• 2 teaspoons olive oil
• 1/4 cup fish sauce
• 2 teaspoons sugar
• 1 teaspoon Vietnamese chili paste
• 1/2 cup loosely packed, roughly chopped cilantro leaves
• 1 cucumber, peeled, seeded and thinly sliced
• 1 mango, peeled, seeded and cut into 1-inch chunks
• 1 large head butter lettuce, washed and spun dry

Directions

*Cooks Note: if using reserved cooked steak, there is no need to cook it again. Just slice it thinly and use.

Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest.

In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 5 serving dishes.

Slice flank steak very thin and divide slices among the salads. Place over greens.