Thai beef salad, take it off food #4

Ingredients

• 3-4 tablespoons fresh lime juice
• Zest from 1/2 the lime
• 1 tablespoon Rice Wine Vinegar
• 3 tablespoons olive oil
• 2 tablespoons sesame oil
• 2-4 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1-2 tablespoon brown sugar
• 1 hot pepper seeded and diced fine
• 1 tablespoon fresh ginger peeled and finely chopped
• 1 clove garlic, finely sliced
• 1 shallot thinly sliced
• 1 tablespoon fresh mint,basil and cilantro chopped

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Preparation

• Mix all ingredients together with a whisk. Serve atop the salad. Can be made in advance.
• We simply salt and peppered 1 lb. of skirt steak and cooked on the grill 3-4 minutes each side until medium rare. Let sit 5 minutes after cooking and cut across the grain into strips.
• We added grilled thin asparagus and sliced plum tomatoes to 2 heads fresh, chopped Romaine lettuce.
• Topped with the steak strips, tomato, asparagus and dressing over top. Garnished with additional mint, Thai basil, sliced scallion and thinly sliced hot pepper slices.

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