Steak Salad With Cucumber, Peppers, and Spicy Fish Sauce Vinaigrette Recipe

Ingredients (13)

• 1 pound flank, skirt, or boneless ribeye steak (about 1-inch thick)
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 3 tablespoons juice from about 3 limes
• 1 tablespoon fish sauce (plus more to taste)
• 2 teaspoons dried Thai chilies (or red pepper flakes)
• 2 tablespoons sugar
• 1 medium clove garlic, finely minced (about 1 teaspoon)
• 1 large cucumber, peeled, split in half lengthwise, de-seeded, and cut into 1/4-inch pieces on the bias
• 1 large red pepper, seeds and stem removed, cut into 1/4-inch strips
• 2 medium shallots, thinly sliced
• 1/2 cup toasted peanuts
• handful fresh cilantro leaves and tender stems