Vietnamese Beef Salad
1 lime, juiced
1 tablespoon fish sauce
2 tablespoons brown sugar
1 tablespoon soy sauce
2 tablespoons sesame oil
1 teaspoon fresh ginger, grated
1 fresh garlic clove, minced
1/2 lb rump steak
2 scallions, thinly sliced
1 Persian cucumber, sliced with a peeler
1/2 large carrot, peeled and sliced with a peeler
2 tablespoons fresh cilantro, chopped
2 tablespoons Thai Basil, chopped
1/4 cup peanuts, roughly chopped
In a small bowl, combine lime juice, fish sauce, brown sugar, soy sauce, sesame oil, ginger and garlic, set aside.
Place the steak in a large re-sealable bag, then add half of the marinade mixture.
Seal the bag and refrigerate the meat for at least 2 hours.
Preheat the grill or an indoor grill pan to medium-high heat.
Prepare the scallions, cucumber, carrot, cilantro and basil as directed, and combine in a large bowl.
Cook the steak to medium rare (about 6 minutes per side), or to desired temp, and allow to rest for at least 10 minutes.
Thinly slice the steak across the grain, then combine with vegetables and toss with remaining dressing.
Top with peanuts and serve.