Thai Beef Salad Recipe

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  Habanero Pepper(8g)
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  Garlic(8g)
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  Cilantro, Fresh(30g)
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  Sugar, Granulated White(23g)
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  Fish sauce(60g)
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  Lime Juice, Fresh(75g)
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  Vegetable oil(15g)
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  Sesame Oil, Toasted(15g)
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  2 small pinches salt
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  Mint, Fresh(15g)
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  Beef Sirloin, Top(454g)
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  Vegetable oil(30g)
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  ½ tsp salt
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  ½ tsp black pepper
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  Lettuce, Romaine
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  Tomato, Cherry
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  Yellow Onion
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  Cucumber
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  Cilantro, Fresh(120g)
• •
  Mint, Fresh(120g)
• •
  Peanuts(120g)

Instructions

1. 1Mince the fresh garlic and habanero pepper finely. In a small bowl, combine the minced garlic, habanero, fish sauce, lime juice, granulated sugar, vegetable oil, toasted sesame oil, and chopped cilantro and mint. Stir until the sugar dissolves completely (about 1 minute). Set the dressing aside.
2. 2Pat the top sirloin steak dry with paper towels and season generously with salt and pepper on both sides.
3. 3Heat a large skillet over high heat for 2–3 minutes until it just begins to smoke. Add a thin coating of vegetable oil, then place the steak in the pan. Sear for 2 minutes per side over high heat until the exterior is deeply browned and the internal temperature reaches 125°F for medium-rare, or cook longer to your preference.
4. 4Transfer the steak to a cutting board and rest for 5 minutes, then slice thinly against the grain.
5. 5Roughly chop the romaine lettuce, halve the cherry tomatoes, dice the onion, and slice the cucumber. Roughly chop the remaining fresh cilantro and mint.
6. 6In a large bowl, toss the lettuce, tomatoes, onion, cucumber, cilantro, and mint with half of the dressing until evenly coated.
7. 7Divide the dressed salad evenly into 4 airtight containers while still fresh. Top each portion with sliced steak, drizzle with the remaining dressing, and sprinkle with raw peanuts.
8. 8Seal the containers and refrigerate until ready to serve (up to 4 days). Stir gently before eating.