How gorgeous is this salad from What’s Gaby Cooking? Yet ANOTHER win from this woman. Beautiful and cheese free which is what we are trying to be – at least this week. Her recipe is real heavy on the sesame oil, so I’m sharing my take here. Also, the original recipe calls for a crunchy, sesame peanut topping, which I am here for…but I think I executed it poorly and I got a better crunch from the veggies, so I’m leaving it out here.

Thai Beef Salad

For the beef & marinade:

• 1.5 lb flank steak
• Juice of 1 lime
• 2 cloves of garlic, minced,
• 1 T. honey
• 1 T. fish sauce
• 1/4 c. sesame oil
• 1/4 c. soy sauce

For the salad:

• Head of romaine lettuce
• 1 red pepper sliced and chopped
• 3 Persian cucumbers, chopped,
• 4 scallions, chopped
• 1/4 red onion, thinly sliced

1. Combine all marinade ingredients in a large plastic ziplock bag. Add beef and allow to marinade overnight.
2. Remove beef from marinade and allow to come to room temperature for at least 30 minutes.
3. While that’s happening, clean and chop veggies. Set salad aside.
4. Make or dress salad lightly with desired dressing (recipe suggestion is too sesame heavy for me).
5. Heat 1 T. canola oil over high heat.
6. Remove beef from marinade and dry beef. (Marinade burns at high heat).
7. Sear 4 minutes per side.
8. Remove from heat and allow to rest for 10 minutes.
9. Slice steak thinly and place on top of salad.