Thai Beef Salad

Directions

1. 1
   Make a marinara using the juice of 1 lime, half of the sweet chilli sauce, half of the fish sauce, a bit of the coriander, 1 tsp of the ginger, half of the soy sauce, 1 tsp of sesame oil and some salt and pepper. Marinate the beef in it, in the fridge, for 2 hours. Don't cut the beef yet, marinate the whole steak and turn it around every 30 minutes.
2. 2
   Prepare the greens (green onions, cucumber, cherry tomatoes, coriander, chillies) cutting them in long slices. Half the tomatoes
3. 3
   Take the beef out of the marinara and leave it in room temperature for 10 min.
4. 4
   Dry the beef nicely. Squeeze it a little bit to retrieve the extra liquid so the beef doesn't boil.
5. 5
   Prepare a pan with some oil (canola, sunflower seed) and heat it up until it smokes.
6. 6
   Grill the meat in the pan to medium-rare. The outside should be nicely seared and the inside dark pink and juicy.
7. 7
   Let the meat rest for 5 minutes on a wooden board
8. 8
   With a very sharp knife (you don't want to lose any of the nice juices in the meat), slice the steak finely (about 3 to 4 mm thick)
9. 9
   Place the meat over the salad
10. 10
    Now make a dressing with the remaining of the lime, sweet chilli sauce, fish sauce, ginger, soy sauce, sesame oil and salt and pepper. Mix the dressing nicely
11. 11
    When you're ready to eat, just pour the dressing on top of the salad and enjoy!