Thai Beef Salad
adapted from the New York Times

Ingredients:

8 ounces skirt or flank steak, leftover or raw
6 cups torn salad greens (mixed is nice) but I prefer romaine lettuce for the added crunch
1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination)
1/4 cup minced red onion
1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced
1 small fresh hot red chili, like Thai, or to taste, minced
1 ripe mango, cubed
Juice of 2 limes
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
1/2 teaspoon sugar

Preparation:

1. If you are starting with raw meat, start a gas or charcoal grill or heat a broiler; rack should be about 4 inches from heat source. Grill or broil beef until medium rare, turning once or twice, 5 to 10 minutes, depending on thickness; set it aside to cool. I actually grilled my steak on a cast iron grill pan, which I’ve fallen in love with and sing its praises on a near-daily basis.

2. Toss greens with herbs, onion and cucumber. In a bowl, combine all remaining ingredients with 1 tablespoon water; dressing will be thin. Use half of this mixture to toss with greens. Remove greens to a platter.

3. Slice beef thinly, reserving its juice; combine juice with remaining dressing. Lay slices of beef over salad, drizzle remaining dressing over all, and serve.

Yield: 4 servings (not true, Marc and I ate this between the two of us and there were no leftovers)