Thai Beef Salad

Thai Beef Salad

Serves8 but can easily be cut in half for 4 - 5 servings

Ingredients
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 cup fresh lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
1 2-lb flank steak
1/2 lb green beans, trimmed
1 tbsp soy sauce
1-1/2 tsp fish sauce (nuoc nam)
3 tbsp vegetable oil
1 head (4 cups) Bibb or Boston lettuce
1/4 of a pineapple sliced into 2-inch pieces
1 cup (5 oz) cherry tomatoes halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions
Directions
1. Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.

2. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.

3. For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.

4. Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.

5. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings