One Night in Bangkok: Thai Steak Salad

Salads can become so monotonous in the summer that when you deviate at all from the standard, it's the veggie version of a revelation. We tend to use cucumbers, tomatoes, and carrots in every salad we make so when the thought of our same old boring stand-by sends us running to the take-out menu, we know it's time to go ethnic. With the heatwave as our inspiration, we decided a Thai steak salad was the perfect antidote to our salad woes. Ingredients: Flank steak Salad greens Red pepper, sliced English cucumber, matchsticks Carrot, peeled and cut into strips Green onions, sliced on the bias Can of mandarin oranges Cilantro, chopped Roasted peanuts Sesame seeds Marinade/Dressing Olive oil Soy sauce Brown sugar Sesame oil Ginger, minced 2-3 cloves garlic, minced Red chili flakes Dijon mustard Marinate the flank steak for at least 45 minutes, reserving some of the sauce for the salad. Grill until medium rare and cut against the grain. Build the salad with the remaining sauce, veggies, and sliced meat. Enjoy!