Hi: Try this - if you want it warm, briefly heat the steak in a frypan to warm it up a bit. You can skip the fish sauce if you don't like it, same with chile sauce if too hot. Replace the fish sauce with a little soy sauce. You can also serve it on Boston lettuce instead of watercress.
Ingredients
* Dressing:
* 1/3 cup fresh lime juice (about 3 limes)
* 1 1/2 tablespoons brown sugar
* 1 tablespoon grated peeled fresh ginger
* 1 tablespoon Thai fish sauce
* 1 to 2 teaspoons chile paste with garlic
*
Steak:
* Cooking spray
* 1 (1 1/2-pound) flank steak, trimmed
* 1 tablespoon cracked black pepper
*
Salad:
* 3 cups trimmed watercress (about 2 bunches)
* 1 cup thinly sliced red cabbage
* 1 cup loosely packed fresh basil leaves (Thai Basil)
* 1 cup loosely packed fresh mint leaves
* 1/2 cup loosely packed fresh cilantro leaves - can skip if you don't like.
* 1/2 cup julienne-cut carrot - you can use the bagged pre-cut ones.
* 2 tablespoons finely chopped unsalted, dry-roasted peanuts
Preparation
To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
To prepare steak, Cut steak diagonally across grain into thin slices (can re-heat slightly if you want it warm). Place steak in a bowl. Drizzle with half of dressing, and toss well.
