Spicy Basil Beef Salad

• 1 tablespoon canola oil
• 12 ounces flank steaks, trimmed
• 14 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lemongrass, minced
• 1 tablespoon dark sesame oil
• 2 teaspoons fish sauce
• 2 teaspoons chili paste
• 1 12 cups fresh basil leaves, loosely packed
• 1 cup English cucumber, thinly sliced
• 3 large heirloom tomatoes, cut into wedges
• 2 medium shallots, thinly sliced (or green onion)

1. Preheat oven to 425 degrees F. Heat a large ovenproof stainless-steel skillet over medium-high heat.
2. Add canola oil to pan; swirl to coat.
3. Sprinkle both sides of steak evenly with salt and pepper.
4. Add steak to pan; saute 5 minutes or until browned.
5. Turn steak over.
6. Bake at 425 degrees for 8 minutes or until a thermometer registers 135 degrees or until desired degree of doneness.
7. Remove steak from pan; let stand 10 minutes.
8. Slice across the grain.
9. Combine soy sauce and next 5 ingredients (through chile paste), stirring well.
10. Separately combine basil and remaining ingredients.
11. Drizzle dressing mixture over basil mixture; toss gently.
12. Divide salad mixture evenly among 4 plates; divide beef evenly among salads.

canola oil, flank, kosher salt, ground black pepper, soy sauce, rice vinegar, fresh lemongrass, sesame oil, fish sauce, chili paste, fresh basil, cucumber, heirloom tomatoes, shallots

Taken from www.food.com/recipe/spicy-basil-beef-salad-480923 (may not work)