Ingredients

• 1 steak of beef, Sirloin/ribeye
• olive oil
• fish sauce
• 2-3 limes, juiced
• chili powder
• 1-2 shallots
• 1 cucumber
• cherry or plum tomatoes
• sesame seeds
• coriander (cilantro)
• greens, salad

Instructions

1. Prepare cucumber Take your cucumber and cut it in half. Set one half aside and slice the other half. Distribute the cucumber slices evenly among your salad bowls. Peel the remaining half of your cucumber. Thinly slice and add to the marinade 10 minutes before serving.

2. Toast Arrange sesame seeds on a baking sheet. Place in oven at 350 and toast until golden brown. This will only take a few minutes so be careful not to let them burn.

3. Chop Chop a mixture of mint leaves and coriander, just enough to sprinkle over the top of your salad. You want about twice as much coriander as you do mint. You can also switch out the coriander for Thai Basil if available.

4. Sear Place a pan on the stove top and set the temperature to high. Add regular olive oil to the pan. Sear the steak so that it is brown and crusty, being careful to get an even color on both sides.

5. Add Add marinated shallots and cucumbers to salad bowls.

6. Slice Slice the steak and dip in the marinade. Place on top of salad.

7. Sprinkle Sprinkle with mint, coriander, and toasted sesame seeds.