Inspired by the very famous asian raw beef salad, I made this one that was very good. The spicy dressing really is top knotch. I'd recommend putting only one chili if you're not used to spicy food!

For the toppings, I used carrots, lettuce, shallots, peanuts and fresh herbs. It brightens the salad. I cooked the skirt steak rare because it's when it's the most tender and delicious in my opinion. It's so refreshing in this salad! I think this will become part of our monthly rotation here.

Spicy beef salad (serves 2-3) :

• 1 beef skirt steak
• 1 head of lettuce
• 1 carrot
• 2 small shallots
• 1 handful roasted peanuts
• 1 lemongrass stalk
• 1/2 bunch of mint
• 1/2 bunch of chives
• Salt and pepper

For the spicy dressing :

• 3cm fresh ginger
• 1 or 2 bird's eye chilies
• 1 garlic clove
• 1 tbsp sesame oil
• Juice of 1/2 lemon
• 3 tbsp nuoc mam (fish sauce)
• 1 tsp sugar

Prep the sauce by grating garlic, ginger and slicing chillies finely.

Mix it all in a bowl with lemon juice, sesame oil, nuoc mam and sugar. Let it sit while your prep the rest of the salad.

Season the skirt steak with salt and pepper on both sides. Grill it in a very hot pan for 1 minute on each side. Set aside.

Wash the lettuce and chop it it small pieces.

Mince the shallots and chives. Grate the carrrot.

Peel the lemongrass so you're left with the tender part at the end of the stalk. Chop it very finely.

Chop the peanuts.

Slice the meat as thinly as possible.

In a serving bowl, add a bed of letture, then some carrots, shallots, mint leaves, chives and beef.  

Drizzle with the spicy dressing and sprinkle peanuts on top just before serving!