Thai Steak Salad with Basil and Mint

Ingredients

2 tablespoons Safflower oil, plus more for brushing
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 tablespoons tamari sauce
1 garlic clove, minced
1/2 jalapeno or red fresno chile
1 tablespoon finely minced fresh ginger
1-2 teaspoons sugar
Salt and freshly ground pepper
1 pound hanger or flank steak
2 heads of cleaned butter lettuce, outer leaves removed, and torn into large pieces
1 english cucumber, sliced 1/4 inch thick
2 shallots, peeled and sliced paper thin
2 scallions, thinly sliced on the bias
1/4 cup basil leaves
1/4 cup mint leaves
1/2 cup cilantro leaves
Toasted sesame seeds
Dry roasted peanuts

Directions

Light your grill, or begin heating a grill pan over medium-high heat. In a blender, combine the 2 tablespoons of safflower oil with the lime juice, fish sauce, tamari, garlic, chile, ginger and sugar. Blend well and season with salt and pepper. Brush the steak with safflower oil and season with salt and pepper. Grill over high heat until steak is nicely charred, but still medium rare. Set aside to rest for 5 minutes, and slice thinly.

Toss the butter lettuce with the cucumber, onion, scallions, and enough dressing to coat. Divide among 4 plates. Toss basil, mint, and cilantro leaves with a bit more dressing, and sprinkle over each plate, and top with steak. Drizzle with additional dressing, and garnish with sesame seeds and peanuts. Serve.