Ingredients
Scale
- For the steak marinade:
- 1/4 cup rice wine vinegar
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 2 Tbls. fresh ginger, minced
- 1/4 cup scallions, chopped
- 3 cloves garlic, minced
- 2 Tbls. brown sugar
- 2 Tbls. fish sauce
- 1 Tbls. sriracha
- 1 tsp. each salt and pepper
- 1 red chili pepper, seeded and minced.
- 3 Tbls. chopped fresh cilantro, plus extra for garnish
- 1 1/2 pounds top sirloin cut into 2 inch strips
- For the Salad:
- 1 cucumber, seeded and diced
- 5 radishes, sliced
- 1 cup shredded carrots
- 8 oz. mixed greens
- 1 cup crispy wontons strips
- 1/2 cup green onions, chopped
- For the Dressing:
- 3 Tbls. soy sauce
- 1 Tbls. fish sauce
- 2 Tbls. lime juice
- 1 tsp. fresh ginger
- 2 Tbls. canola oil
- 1 Tbls. rice wine vinegar
- 1 tsp. honey
- 2 Tbls. Sriracha
Instructions
- In a bowl, whisk together all the ingredients for marinade, except the steak. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as overnight. Let the meat come to room temperature before grilling.
- To make the dressing, whisk together all ingredients thoroughly. Set aside.
- When ready to grill, spray the grill rack with cooking spray. Heat grill to high heat. Grill the meat for 5-7 minutes turning once.
- To assemble, place all ingredients separately on a large platter. Pour dressing over and serve.