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

Serves: 4 Save

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

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