Step by step

Method

5 steps

1. 1

   Rub 1 lb flank steak or sirloin with 1 tablespoon light soy sauce and ½ teaspoon ground black pepper. Whisk 3 tablespoons fresh lime juice, 1½ tablespoons fish sauce, 1 teaspoon brown sugar, 1 small grated garlic clove, and optional 1 finely sliced Thai chili until the sugar dissolves — dressing should taste loud and salty-sour.

2. 2

   Heat 1 tablespoon neutral oil in a grill pan or heavy skillet over high heat until nearly smoking. Sear the beef until deeply browned outside and medium-rare to medium inside, 3–5 minutes per side depending on thickness. Thickest part should feel springy (rare-medium) to firmer (medium); aim for about 130–140°F if you're checking.

3. 3

   Rest the beef on a cutting board 5 minutes so the juices settle — slicing too soon floods the board. Slice thinly across the grain.

4. 4

   In a large bowl, toss 5 cups mixed salad greens, ½ thinly sliced English cucumber, 1 small thinly sliced shallot, and ½ cup mint and cilantro leaves with half the dressing until lightly coated.

5. 5

   Arrange the beef over the salad, drizzle with the remaining dressing, and scatter 2 tablespoons chopped roasted peanuts on top. Serve right away. You want juicy pink-edged beef on bright lime-dressed greens — not gray overcooked steak or a wilted, underseasoned pile.