Beef Salad With Asian Dressing

• 6 tablespoons lime juice
• 3 tablespoons nam pla (Asian fish sauce)
• 1/4 cup peanut oil
• 2 tablespoons sesame oil
• 1 small Thai chili, chopped (substitute habanero for more heat, serrano for less)
• 1 clove garlic, crushed with the side of a knife, then chopped
• 5 kaffir lime leaves (optional)
• 16 ounces skirt steak
• 10 ounces cleaned Boston or romaine lettuce
• 1/2 cup packed mint, coriander and basil leaves

1. For dressing, whisk together fish sauce, peanut oil, sesame oil, chili, garlic, lime leaves and 3 tablespoons of the lime juice.
2. Lay steak in a shallow dish, and pour 6 tablespoons of the dressing over it.
3. Marinate steak 1 to 2 hours, turning once.
4. Heat broiler or grill to medium high.
5. Cook steak 7 to 10 minutes, turning once, until rare.
6. Transfer to cutting board, and let rest.
7. Put lettuce and herbs in a large bowl.
8. Add 3 tablespoons dressing (more if needed), and toss to coat.
9. Put salad on 4 plates.
10. Thinly slice steak, and lay over salad.
11. Sprinkle with remaining lime juice; serve.

lime juice, fish sauce, peanut oil, sesame oil, chili, clove garlic, lime, skirt, mint

Taken from cooking.nytimes.com/recipes/6089 (may not work)