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Spicy Beef Salad

Yield Makes 4 to 6 servings
Lemongrass is an essential herb in Thai cooking. It tastes like fresh citrus; has long, gray-green leaves; and looks like a stiff green onion.


  • 1 large tomato, cut into thin wedges
  • 1 large sweet onion, cut in half and thinly sliced
  • 1 cucumber, diced
  • 2 green onions, chopped
  • 1 pound flank steak
  • 1 1/2 teaspoons salt, divided
  • 2 teaspoons ground coriander, divided
  • 2 small fresh Thai peppers or serrano peppers
  • 1 stalk lemongrass, coarsely chopped*
  • 2 garlic cloves
  • 1 tablespoon chopped fresh ginger
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon rice wine vinegar
  • 1/4 cup fish sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • Mixed salad greens
  • Garnish: sliced green onions

How to Make It

  1. Combine first 4 ingredients; set aside.

  2. Rub steak with 1/2 teaspoon salt and 1 teaspoon coriander.

  3. Process remaining 1 teaspoon salt, remaining 1 teaspoon coriander, and next 9 ingredients in a food processor or blender until smooth. Chill dressing 1 hour.

  4. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 6 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Thinly slice steak.

  5. Place steak and vegetable mixture in a large bowl, and drizzle with dressing, tossing to coat. Serve over salad greens; garnish, if desired.

  6. *2 teaspoons grated lemon rind may be substituted.