Thai-Style Beef Salad With Mint

• 1 to 1 1/2 pounds thick sirloin, rib-eye or other boneless steak
• 6 to 8 cups mesclun greens
• 1 cup mint leaves
• 1/4 cup neutral oil, like canola
• 1/4 cup rice vinegar or lime juice
• 1 teaspoon mustard, optional
• 1 chopped shallot, about 1 tablespoon
• 2 tablespoons nam pla, or 1 tablespoon soy sauce mixed with 1 tablespoon water
• 1/4 teaspoon or more freshly ground black pepper

1. If you're grilling, start a charcoal fire or preheat a gas grill.
2. Grill steak about 4 minutes a side for medium rare.
3. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees.
4. Heat ovenproof skillet on stove over high heat until it smokes.
5. Place steak in skillet, and transfer to oven.
6. Roast about 4 minutes a side for medium rare.)
7. Meanwhile, wash greens and toss with mint.
8. Whisk or blend remaining ingredients together, taste, and adjust seasoning.
9. Let steak rest for a minute before slicing, and then place it atop greens, with its juices.
10. Dress with vinaigrette, and serve.

thick sirloin, mesclun greens, mint leaves, neutral oil, rice vinegar, mustard, shallot, soy sauce mixed, ground black pepper

Taken from cooking.nytimes.com/recipes/6359 (may not work)