A delightfully tangy, and crunchy salad recipe that is a perfect summer dish. Make it any weeknight or for a Sunday dinner on the deck.
Place flank steak in a glass dish.
In a small bowl place all the ingredients and whisk them together until combined thoroughly. Pour the marinade over both sides of the meat. Cover and place in the refrigerator for about 2 hours.
In a small bowl place the vegetable oil, lime juice, fish sauce and rice vinegar and whisk to combine. Next, stir in the garlic sauce, tamarind paste and palm sugar. Cover and place in the refrigerator until ready to use.
Preheat the grill to high, temperature should be about 500' F. Put the meat on indirect heat. For nice grill marks grill for about 4 minutes. Give it a ¼ turn and grill for another 4 minutes. Flip it over and repeat. For this salad I like the meat to be medium well, which is about 160'-170'F. Place the meat on a cutting board, and cover with aluminum foil. Allow it to rest for about 10 minutes.
Place chopped green leaf lettuce on a tray, and sprinkle in cabbage, mint, Thai basil, carrot, cilantro and red onion. Place the cut beef on top, and sprinkle with black and white sesame seeds, and chopped peanuts.
Serve with dressing.