Thai Beef Salad - cooking recipe

Ingredients

1 c. fresh lime juice
1/2 c. Thai fish sauce (nam pla)
1 Tbsp. sugar
2 tsp. minced Thai chili of jalapeno
2 small tomatoes, peeled, seeded, cored and diced
2 small cucumbers, peeled, seeded and diced
2 (12 oz.) pieces flank steak
1 c. fresh mint leaves

Preparation

Prepare a charcoal fire.
Combine the lime juice, fish sauce, sugar and chili in a large glass or ceramic bowl.
Add the tomatoes and cucumbers.
Toss.
Refrigerate.
Grill the steaks over hot coals until medium rare, about 3 to 5 minutes per side. Let stand for 5 minutes.
Slice the meat across the grain into thin slices.
Add to the salad.
Add mint leaves and toss well. Serve at room temperature.
Yield:
8 servings.