Recipe: THAI BEEF SALAD

2 cloves garlic, minced
1 tbs grated ginger
1/2 cup lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
2 pounds flank steak
1/2 pound green beans, trimmed
1 tbs soy sauce
1 1/2 tsp fish sauce
3 tbs vegetable oil
1 head lettuce
1/4 of a pineapple sliced into pieces
1 cup cherry tomatoes, halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions

Stir together garlic, ginger, 3 tbs lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in a oven proof dish, coating both sides. Marinate in refrigerator 20 min. Bring a pot of salted water to a boil. Add green beans and cook until tender. Immediately, submerge in a bowl of ice water to cool. Drain and set aside.

FOR THE DRESSING---Whisk together 5 tbs lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.

Heat broiler. Broil steak turning once, 5 min. per side or until desired doneness. Remove from oven and let rest 5 min. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumbers and scallions. Slice steak across the grain and place on platter. SERVE WITH DRESSING ON THE SIDE.

Makes 8 servings.