Thai Beef Salad
|For the beef|
|1½ lbs of DLM Natural Beef Top Sirloin|
|Sea salt and black pepper, to taste|
|1 yellow onion, thinly sliced|
|Juice of 3 limes|
|1/4 cup Red Boat Fish Sauce (in the ethnic food aisle)|
|1/2 bunch of fresh mint, chopped|
|1/2 tsp sugar|
|1/4 tsp dried red chili or Cayenne pepper|
|To assemble salad|
|1 bag romaine salad mix|
|1 English cucumber, thinly sliced|
|1 handful of fresh basil, chopped|
|1 handful of fresh cilantro|
|1 cup of DLM Dry Roasted Peanuts, chopped (if desired)|
Preheat grill. Season steak generously with salt and pepper, and grill to desired doneness; set aside to rest.
In a bowl, add the rest of the beef ingredients to make the marinade/dressing. Slice the meat thinly across the grain and add to marinade/dressing. Mix well and let chill for at least 30 minutes.
On a serving platter, layer the romaine mix then top with cucumber slices. Add the beef along with the marinade and garnish salad with the remaining ingredients.
Makes 4–6 servings
Cook Time: 10 Minutes