Thai Beef Salad
I used top round steak ($6 /lb) instead of fancy steak cuts and it turned out great. You'll be cutting it in thin strips so it doesn't have to be expensive.
3 TB lime juice
2 tsp sugar
1 TB fish sauce
1 TB soy sauce
pinch of sriracha or chilies
Using a TB of the marinade, briefly marinate a pound or less of beef (less than 20 minutes). See notes at top.
Place marinated beef on broiler tray. Broil (i.e. 500F ) for 4-7 minutes each side until still rare but cooked through. Let rest to redistribute juices. Slice thinly and refrigerate.
Prep the veggies:
Clean, dry and roughly chop leafy lettuce
Shred cucumber (I use a julienne slicer to do this quickly- I really like the noodle-y texture it creates)
Toss salad greens with reserved marinade (the liquid that never touched the meat).
Assemble salad on a plate with the cucumber, avocado. Add the cooked beef slices.
Sprinkle with the cilantro and some Thai basil. Enjoy!