Recipe: <!-- -->Grilled Steak with Thai Summer Salad<!-- -->
A simple mixture of lime juice, fish sauce and soy sauce doubles as a marinade and salad dressing in this brightly flavored dish. Use more or fewer Thai chiles depending on your heat preference.
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Ingredients
- 1/3 cup lime juice
- 3 tablespoons fish sauce
- 1 tablespoon reduced-sodium soy sauce
- 4 teaspoons sugar
- 1 shallot, finely chopped
- 1 Thai chiles, stemmed, seeded and finely chopped
- 2 pounds sirloin flap or skirt steak, cut in 2 pieces
- 4 cups thinly sliced baby bok choy
- 6 radishes, halved and thinly sliced
- 2 small cucumbers, peeled and thinly sliced
- 2 carrots, grated
- 1/2 cup lightly packed fresh basil, sliced
- 1/2 cup lightly packed fresh mint, sliced
- 1/2 cup lightly packed fresh cilantro, sliced
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