Thai Beef Salad

Prep time 25 minutes, total time 25 minutes.


  1. 1/2 cup rice wine vinegar
  2. 1 Tbsp. fresh lime juice
  3. 1 Tbsp. fish sauce
  4. 1 tsp. sugar
  5. 2 garlic cloves, minced
  6. 2 tsp. Serrano chilies, finely chopped
  7. 2 Tbsp. Thai basil, chopped
  8. 1 lb. flank steak
  9. 3 cups salad greens

Start grill to heat. In a small bowl, combine vinegar, lime juice, fish sauce, sugar, garlic, Serrano chilies and basil; mix well.

In a 2-gallon resealable plastic food-storage bag, combine 1/4 cup marinade with steak (reserve remaining marinade for dressing) and turn to coat. Let stand until grill is ready.

When ready to grill, remove steak from marinade. Discard plastic bag with remaining marinade. Place steak over medium heat; cover. Cook for 12 to 15 minutes, turning once, until steak reaches desired doneness. Let steak stand for five minutes and then slice diagonally across the grain.

Place mixed greens on serving plates. Top with steak and drizzle with dressing.

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