Warm Thai Beef Salad with Fresh Herbs, Tomato, Cucumber & Peanuts

Directions

1. 1) Wash and dry all produce; trim herbs and greens as needed.
2. 2) Mince garlic and place it in a bowl; juice the lime into the bowl, then whisk in oil, brown sugar, fish sauce, soy sauce, crushed red pepper, and black pepper to form the dressing.
3. 3) Thinly slice shallots and add them to the dressing, tossing to coat and letting them mingle while you cook.
4. 4) Preheat a grill pan, outdoor grill, or skillet over medium-high heat and pat the steak dry; season with salt and pepper on all sides.
5. 5) When the pan is hot, add a thin layer of oil and sear the steak, cooking 2–5 minutes per side for desired doneness; transfer to a plate and rest.
6. 6) Slice cucumber and tomatoes; add them to the dressing along with the peeled, halved carrots; toss to coat.
7. 7) Shave cilantro leaves and chop the mint; add to the bowl with the greens.
8. 8) Roughly chop the peanuts and add to the dressing as a crunchy topping.
9. 9) Thinly slice the rested steak against the grain, then toss the greens and the steak with the dressing; divide among plates and sprinkle with peanuts before serving.