Thai Beef Salad

• 2 steaks (each 10 oz. and about 1 in. thick)
• 1/2 teaspoon salt
• 1 1/2 teaspoons Asian chili garlic sauce
• 1 1/2 tablespoons white rice
• 1/4 cup lime juice
• 2 teaspoons light brown sugar
• 2 teaspoons fish sauce
• 1 hothouse or English cucumber, halved lengthwise, seeded, and thinly sliced
• 4 cups salad greens
• 1/2 cup fresh mint, roughly chopped
• 1/2 cup fresh cilantro, roughly chopped
• 1/2 cup fresh basil, roughly chopped
• 1/4 cup chopped peanuts

1. Preheat broiler with oven rack 4 in. below heat. Rinse steaks and pat dry. Sprinkle with salt on both sides and rub each with 1/2 tsp. chili garlic sauce.
2. In a small dry frying pan over medium-high heat, toast rice until light brown. Set aside to cool.
3. Meanwhile, place steaks on a baking sheet and broil for 4 minutes on each side. Set aside to rest.
4. In a spice mill or clean coffee grinder, grind rice to a powder.
5. In a small bowl, whisk together lime juice, brown sugar, fish sauce, and remaining 1/2 tsp. chili garlic sauce.
6. In a large bowl, toss cucumber, greens, mint, cilantro, and basil with 1/2 of the dressing. Divide salad among 4 plates. Cut steaks into 1/4-in.-thick slices and arrange on salads. Drizzle with remaining dressing, sprinkle with rice powder and peanuts, and serve immediately.
7. Note: Nutritional analysis is per serving.

salt, asian chili garlic sauce, white rice, lime juice, light brown sugar, fish sauce, hothouse, salad greens, fresh mint, fresh cilantro, fresh basil, peanuts

Taken from www.myrecipes.com/recipe/thai-beef-salad-4 (may not work)