SALT LAKE CITY — Chef Lesli Sommerdorf with Harmons joined KSL-TV’s Dan Spindle in studio Friday to show us her take on a Thai beef salad with cucumber and mint.

Thai Beef Salad With Cucumber & Mint

Difficulty: 2

Total Time: 45 minutes

Serves: 4

Ingredients

1 lb ribeye steak

Salt and freshly ground pepper

4 tsp red curry paste

2 Tbsp olive oil

Dressing

1/2 cup sweet chile sauce

2 Tbsp fish sauce

Zest and juice of 1 lime

1 tsp honey

Salad

9 oz romaine lettuce, torn into 2” pieces

1/2 red onion, thinly sliced, rinsed under cold water and patted dry

1/2 hothouse cucumber, sliced into 1/8” thick rounds

1 small carrot, shredded

1/2 cup roughly chopped fresh mint leaves

1/4 cup roughly chopped fresh cilantro leaves

Directions

Preheat a grill pan over medium-high heat or a broiler on high heat. Generously season steak with salt and pepper. Slather with curry paste and oil. Grill or broil steak until medium-rare, flipping once, 3-4 minutes per side. Transfer steak to a cutting board and allow to rest for 5 minutes.

To prepare dressing, in a small bowl, whisk together chile sauce, fish sauce, lime zest and juice and honey. Set aside.

To serve, slice steak into 1/8” thick strips 3” long. Place steak strips, lettuce, red onion, cucumber, carrot, mint and cilantro in a large serving bowl and lightly season.