Thai Grilled Beef Salad

• 8 cups thinly sliced red and/or white cabbage
• 5 tablespoons fresh lime juice
• 3 tablespoons fish sauce (nam pla)*
• 2 small (8- to 10-ounce) rib-eye steaks
• 2 large shallots, thinly sliced
• 1/2 cup chopped green onion tops
• 1/3 cup chopped fresh cilantro
• 1/3 cup thinly sliced fresh mint
• 3 tablespoons minced lemongrass*
• 1 teaspoon minced seeded Thai chile or serrano chile

1. Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend.
2. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes.
3. Prepare barbecue (medium-high heat).
4. Sprinkle steaks with salt and pepper.
5. Grill until cooked to desired doneness, 3 minutes per side for medium-rare.
6. Transfer steaks to work surface; cut crosswise into thin slices.
7. Place sliced steaks in large bowl.
8. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce.
9. Toss to blend.
10. Season salad with salt and pepper.
11. Divide cabbage mixture among 4 plates.
12. Top each with beef salad.
13. Available at Asian markets and many supermarkets.

cabbage, lime juice, fish sauce, shallots, green onion, fresh cilantro, mint, serrano chile

Taken from www.epicurious.com/recipes/food/views/thai-grilled-beef-salad-105537 (may not work)