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 Extra-Large Peanuts, chopped (if desired)
diced carrots for additional garnish, optional
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.