🌿Ingredients (16): - 1 lb flank steak - 1 cup cherry tomatoes, halved - 1 cucumber, thinly sliced - 1 red bell pepper, thinly sliced - ½ red onion, thinly sliced - ¼ cup fresh cilantro, chopped - ¼ cup fresh mint leaves, torn - 1 tbsp chili flakes (adjust to taste) - ¼ cup roasted peanuts, roughly chopped - 1 tbsp fish sauce - 1 tbsp soy sauce - 1 tbsp lime juice - 1 tbsp honey - 2 tbsp sesame oil - 1 tbsp olive oil - Salt and pepper, to taste
**Directions: 1. Prepare the dressing: In a bowl, whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, and chili flakes. Set aside. 2. Cook the steak: - Season the flank steak with salt and pepper. - Heat olive oil in a skillet or grill pan over medium-high heat. - Cook the steak for 4–5 minutes per side, or until medium-rare. - Rest for 5–10 minutes, then slice thinly against the grain. 3. Assemble the salad: - In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, cilantro, mint, and peanuts. - Add the sliced steak on top. - Drizzle with the dressing and toss gently to combine. 4. Serve: Plate immediately for a fresh, flavorful salad. Can be served warm or at room temperature.
**Serves: 4 (as a main dish) **Per serving: ~400–450 kcal. #beef #flanksteak #steak #thaifood #salad #delicious
