THAI GRILLED BEEF SALAD

1 lb (454 g) skirt steak

Salt and pepper, to taste

2 tbsp canola oil

Bibb lettuce

English cucumber

Cherry tomatoes

1/2 cup (125 mL) fresh mint leaves

1/2 cup (125 mL) Thai or regular basil leaves

1/2 cup (125 mL) cilantro leaves

1 jalapeno, minced

1/2 cup (125 mL) chopped peanuts

Preheat grill on high. Season beef with salt and pepper. Drizzle with oil. Brush grill with oil and grill steak until cooked to taste, 3 or 4 minutes a side. Rest meat 1 minute. Thinly slice and toss with two-thirds of the Thai Flavour After Marinade. Arrange lettuce, sliced cucumbers and halved cherry tomatoes on a platter. Top with beef, herbs and peanuts. Serve with remainder of marinade.

Thai Flavour After Marinade 2 garlic cloves, minced

2-inch piece fresh ginger, peeled and minced

1 stalk lemon grass, peeled and minced

2 tbsp cilantro root, washed and minced (optional)

5 tbsp sugar

1 tsp black pepper

1/2 cup (125 mL) fish sauce

1/2 cup (125 mL) lime juice

In a bowl, combine garlic, ginger, lemon grass and cilantro. Sprinkle with sugar and mash. Add fish sauce and lime juice and set aside.