Thai Beef Salad

• 8 ounces skirt steak
• 6 cups torn salad greens
• 1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination)
• 1/4 cup minced red onion
• 1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced
• 1 small fresh hot red chili, like Thai, or to taste, minced
• 1 ripe mango, cubed
• 2 limes -- juice of
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
• 1/2 teaspoon sugar

1. If you are starting with raw meat, start a gas or charcoal grill or heat a broiler; rack should be about 4 inches from heat source. Grill or broil beef until medium rare, turning once or twice, 5 to 10 minutes, depending on thickness; set it aside to cool. I actually grilled my steak on a cast iron grill pan, which I've fallen in love with and sing its praises on a near-daily basis.
2. Toss greens with herbs, onion and cucumber. In a bowl, combine all remaining ingredients with 1 tablespoon water; dressing will be thin. Use half of this mixture to toss with greens. Remove greens to a platter.
3. Slice beef thinly, reserving its juice; combine juice with remaining dressing. Lay slices of beef over salad, drizzle remaining dressing over all, and serve.

skirt, torn salad greens, cilantro, red onion, cucumber, hot red chili, mango, sesame oil, fish sauce, sugar

Taken from food52.com/recipes/479-thai-beef-salad (may not work)