Salads can become so monotonous in the summer that when you deviate at all from the standard, it’s the veggie version of a revelation. We tend to use cucumbers, tomatoes, and carrots in every salad we make so when the thought of our same old boring stand-by sends us running to the take-out menu, we know it’s time to go ethnic. With the heatwave as our inspiration, we decided a Thai steak salad was the perfect antidote to our salad woes.
Red pepper, sliced
English cucumber, matchsticks
Carrot, peeled and cut into strips
Green onions, sliced on the bias
Can of mandarin oranges
2-3 cloves garlic, minced
Red chili flakes
Marinate the flank steak for at least 45 minutes, reserving some of the sauce for the salad. Grill until medium rare and cut against the grain. Build the salad with the remaining sauce, veggies, and sliced meat. Enjoy!