Steak Salad With Cucumber Peppers and Spicy Fish Sauce Vinaigrette Recipe
Ingredients
- 1 pound flank, skirt, or boneless ribeye steak (about 1-inch thick)
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 3 tablespoons juice from about 3 limes
- 1 tablespoon fish sauce (plus more to taste)
- 2 teaspoons dried Thai chilies (or red pepper flakes)
- 2 tablespoons sugar
- 1 medium clove garlic, finely minced (about 1 teaspoon)
- 1 large cucumber, peeled, split in half lengthwise, de-seeded, and cut into 1/4-inch pieces on the bias
- 1 large red pepper, seeds and stem removed, cut into 1/4-inch strips
- 2 medium shallots, thinly sliced
- 1/2 cup toasted peanuts
- handful fresh cilantro leaves and tender stems
Instructions
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