Thai Beef salad
serves 4:
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12-ounces well trimmed flank steak
Thai Dressing:

1/4-cup fresh lime juice
2-tablespoons vegitable oil
2-teaspoons granulated sugar
1 1/2-teaspoons seeded and finely chopped jalapeno pepper
1/2-teaspoon minced garlic
1/2-teaspoon salt

4-cups bean sprouts(8 ounces)
1 1/2-cups thinly sliced red bell pepper
1 1/2-cups thinly sliced cucumber
1/4-cup chopped fresh mint leaves
8-cups loosely packed torn romaine or other lettuce
For garnish:Chopped peanuts(optional)
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*1*
Heat a gas grill to medium-high,prepare a charcole fire,
Or heat a broiler.Grill or broil the steak 4 to 6 inches
from the heat source for 5 to 7 minutes,turning once,for
medium rare.Remove the steak to a cutting board and let
stand for 5 minutes,then slice thin against the grain.
*2*
Make the dressing:In a large serving bowl,whisk the lime
juice,oil,sugar,jalapeno,and salt until well blended.
*3*
Add the steak,sprouts,bell pepper,cucumber,and mint to
the dressing,tossing to mix and coat.
*4*
Line a serving platter with the lettuce.Spoon the salad
mixture on top,then garnish with peanuts.Serve right away.
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