THAI BEEF SALAD RECIPE
Serves 4

INGREDIENTS:

Wet Rub:
2 lb Sirloin Steak
3 tsp (15 ml) grated ginger
3 garlic gloves, minced
zest and juice of 1 lime
2 tbsp (23g) brown sugar
1 tbsp (15 ml) of sweet chili paste
1 tbsp (15 ml) soy sauce (not low sodium)
¼ tsp (1.25 ml) red pepper flakes
1 tbsp (15 ml) cilantro

For Dressing:
Juice of 2 limes
1 tbsp (15 ml) of sweet chili sauce
2 tsp (10 ml) of Thai fish sauce
1 clove garlic, minced
2 tsp (10 ml) grapeseed oil, or other non-flavored oil

For the salad:
2 ripe mangoes, cut into chunks
1 shallot, sliced thinly
1 cup (150 g) cherry tomatoes, sliced in half
¼ cup (60 ml) chopped herbs (mint, basil cilantro)
1 carrot, peeled with a vegetables peeler into thin ribbons
2/3 cup (100 g) peanuts
5 oz (140 g) of baby lettuce mix

METHOD:
In a small bowl combine the ingredients for the wet rub. Mix until combined.

Coat each side of the steak with the rub on both sides and refrigerate for at least 1 hour.

Prepare the dressing by adding the lime juice, chili sauce, fish sauce and garlic. Whisk to combine. Then slowly add the grapeseed oil until combined with the rest of the ingredients and a dressing is formed. Leave at room temperature until ready to serve.

Grease grill with oil or grilling spray. Heat grill to medium high. Remove beef from fridge and brush off rub with a paper towel.

Grill beef 5-7 minutes on each side until medium rate or 145F with a digital meat thermometer. Allow steak to rest.

Place the lettuce in a large bowl and add the mangoes, shallot, tomatoes, herbs, carrots and peanuts.

Slice steak against the grain for maximum tenderness. Place in salad, add dressing and toss.

Pile high on square plates and serve!