A fiery salad that combines many wonderful Thai flavors in one crunchy dish.

Ingredients

1/2 pound  flank steak
1/2 teaspoon salt
1 1/2 teaspoons black pepper
6 cups lettuce
1 cucumber, sliced
1 tomato, diced
3 green onions, sliced

Dressing

1/3 cup mint
1/3 cup lime juice
1/4 cup  fresh cilantro leaves, chopped
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon fish sauce
4 cloves garlic, minced
1 serrano pepper or red thai pepper, seeded and minced

Instructions

Preheat grill or broiler.

Combine all dressing ingredients in a jar or bowl and mix well. Set aside.

Salt and pepper both sides of steak. Place steak on a grill rack or broiler pan coated with vegetable oil spray. Cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Cut each slice into 2-inch pieces.

Prepare salad mixture (lettuce, cucumber, tomatoes green onion and mint leaves).

Combine salad mixture, steak and dressing in a large bowl, tossing to coat.