Kosher salt and freshly ground black pepper, to taste for grilling
Neutral oil (vegetable, canola, etc.), for grilling
:
For dressing:
2 tablespoons fish sauce
2 tablespoons light brown sugar
2 tablespoons fresh lime juice
2 tablespoons water
2 tablespoons finely chopped cilantro
1 tablespoon minced peeled fresh ginger
1 clove garlic, minced
½ Fresno chile, minced
:
For the salad:
2 cups Napa cabbage
1 carrot, cut into ribbons with vegetable peeler
1 cup blanched snap peas, trimmed and cut into ½-inch pieces
2 scallions, thinly sliced diagonally
5 radishes, thinly sliced
½ red bell pepper, thinly sliced
½ cup diced seeded cucumber
¼ cup fresh basil leaves (preferably Thai basil), torn
¼ cup fresh mint leaves, torn
Instructions
Place steak in a a large resealable plastic bag. Whisk together marinade ingredients (except salt, pepper, and oil) and pour into bag. Massage bag around to make sure steak is coated, squeeze out excess air and seal. Marinate for a couple hours or as long as overnight in the refrigerator.
For the dressing, whisk together all the ingredients. Will keep in the refrigerator for a couple days.
Set up grill for cooking over high direct heat. Brush and oil grates before cooking.
Combine salad ingredients in a large mixing bowl and set aside in the refrigerator. Remove steak from marinade and pat dry with paper towels. Season with salt and pepper then brush with a little oil. Grill steak on preheated grill for about 5 minutes per side for medium rare.
Transfer steak to a cutting board and let rest tented with foil while you prepare the salad. Remove salad from refrigerator and toss with the dressing; divide among salad plates. Slice the steak across the grain of the meat and arrange over individual plates. Serve immediately.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/thai-beef-crunch-salad/