Thai Beef Salad

Ingredients

• 1 pound sirloin steak, trimmed of visible fat
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon freshly ground pepper
• 2 scallions, cut into 1-inch pieces
• Zest of 1 lime
• 3 tablespoons lime juice
• 1 1/2 tablespoons fish sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 4 cups torn frisée or curly endive
• 2 cups torn red leaf lettuce
• 2 tablespoons chopped fresh mint
• 2 tablespoons untoasted sesame oil or canola oil

Directions

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.

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