© Tina Rupp
Active Time
Total Time
30 MIN
Serves : 4

Chef Way Pino Maffeo adorns this vibrant grilled beef salad with different types of micro mint. Easy Way Steal his recipe—but leave out the micro mint.    More Fast Thai Recipes  

How to Make It

Step 1    

Preheat a grill pan. Rub the steaks with the oil and season with salt and pepper. Grill over high heat, turning once, until an instant-read thermometer inserted in the thickest part registers 125°, about 12 minutes. Let rest for 10 minutes before slicing thinly.

Step 2    

Meanwhile, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and sambal and let cool. Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away, with lime wedges.

Suggested Pairing

Peppery, spicy Zinfandel.

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