Jenn sent us this recipe for Spicy Thai Beef Salad, the way it’s made at Surin of Thailand in Atlanta. We liked this version better than the one we made a few weeks ago — it was a lot easier, and the meat cooked a lot faster on the grill since it was already sliced. As listed below, I’d call the salad “medium” on the spicy scale, I added extra chili paste to mine to enable sweat-head.

Surin’s Spicy Beef Salad
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2 servings

Juice of 1 lime
1 tsp fish sauce
1 tbsp red chili paste
1 lb flank steak
1 small cucumber, peeled, quartered lengthwise, seeded and julienned
1/4 red onion, thinly sliced
1/2 tomato, sliced
2 tbsp chopped fresh cilantro
2 tbsp chopped green onion
romaine lettuce, in bite sized pieces

Preheat a grill to medium heat. In a nonreactive bowl, combine the lime juice, fish sauce and chili paste; set aside. Slice the beef into thin strips, then grill to medium. Add to the bowl with the chili paste mixture and toss to coat. Arrange the cucumber, onion, tomato, cilantro and green onion in a bowl. Add the steak and lightly toss. Put a handful of romaine lettuce on each plate and top with the steak and cucumber mixture.