Thai Beef Salad

• 6 tablespoons fresh lime juice (about 3 limes)
• 2 1/2 tablespoons Thai fish sauce (nam pla)
• 1 fresh Thai or serrano chile, seeded and finely chopped (about 1 tablespoon)
• 1 teaspoon sugar
• 2 teaspoons finely chopped fresh cilantro
• 2 teaspoons finely chopped fresh mint
• 4 scallions, white and pale-green parts only, thinly sliced on the diagonal
• 3 shallots, thinly sliced into rings
• 3 Kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons
• 12 ounces baby arugula (about 5 cups)
• 2 tablespoons olive oil
• 1 boneless sirloin steak (1 1/2 pounds)
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

1. Preheat the oven to 400F.
2. Make the dressing: Whisk together the lime juice, fish sauce, chile, and sugar in a small bowl until the sugar is dissolved.
3. Stir in the cilantro and mint.
4. Set aside.
5. Toss together the scallions, shallots, cucumbers, and arugula in a large bowl; set aside.
6. Heat the oil in a large ovenproof skillet over high heat until hot but not smoking.
7. Sprinkle the steak all over with salt; season with pepper.
8. Brown the steak, turning once, about 2 minutes per side.
9. Transfer the skillet to the oven; cook the steak to desired doneness, about 6 minutes for medium-rare.
10. Transfer the steak to a cutting board, and let stand at least 5 minutes.
11. Cut the steak across the grain into 1/4-inch-thick slices.
12. Add the steak to the salad.
13. Drizzle with dressing, and toss.
14. Sprinkle with peanuts.
15. (Per serving)
16. Calories: 382
17. Fat: 26g
18. Cholesterol: 63mg
19. Carbohydrate: 12g
20. Sodium: 712mg
21. Protein: 26g
22. Fiber: 3g

lime juice, fish sauce, fresh thai, sugar, fresh cilantro, fresh mint, scallions, shallots, cucumbers, arugula, olive oil, boneless sirloin steak, coarse salt, freshly ground pepper, unsalted peanuts

Taken from www.epicurious.com/recipes/food/views/thai-beef-salad-392415 (may not work)