ingredients

• 1 pound ribeye steak or top sirloin steak (Note 1) 
• 2 Tablespoons low sodium soy sauce or coconut aminos 
• 1 Tablespoon fish sauce 
• 1 Tablespoon maple syrup 
• 2 cloves garlic, minced 
• 1 teaspoon fresh grated fresh ginger 
• 1 Tablespoon olive oil, plus more for searing 
• Pinch of salt 

• 1/3 cup sesame oil or extra virgin olive oil 
• Juice from 1 lime (2 Tablespoons) 
• 2 Tablespoons rice vinegar 
• 1 Tablespoon low sodium soy sauce or coconut aminos 
• 2 Tablespoons maple syrup 
• 1 Tablespoon creamy peanut butter 
• 1 clove garlic, minced 
• 1/2 teaspoon grated fresh ginger 
• 1-2 teaspoons sriracha, optional 
• Pinch of salt 

• 3 heads romaine lettuce, shredded 
• 2 green onions, sliced 
• 1 pint cherry tomatoes, halved 
• 1 English cucumber, sliced thin into rounds then half moons 
• 1/2 small red onion, thinly sliced 
• 1/2 bunch fresh cilantro leaves, finely chopped 
• 1 Tablespoon fresh mint leaves, chopped 
• 1/4 cup Thai bird chilies, sliced (optional, for heat) 
• Garnish: Crushed roasted peanuts, toasted sesame seeds, Thai basil, or more cilantro

cooking

1. Pat the steak dry with a paper towel and place it in a large bowl or large resealable plastic bag with all of the marinade ingredients. Close the lid and turn to coat the steak in the marinade. Marinade for at least 30 minutes or up to 2 hours.   
2. While it's marinating, prepare the dressing. Place all of the marinade ingredients in a small jar with a lid, like a mason jar. Shake well to combine until the peanut butter is completely mixed in. Taste and adjust as needed. Add more maple syrup to balance out heat or acid in the recipe (I like it fresh and tangy!).   
3. Next, assemble the salad ingredients. Chop all of the lettuce and vegetables if you haven't already. Arrange the lettuce, tomatoes, cucumber, and red onion in a large salad bowl or divide evenly into separate serving bowls. Sprinkle the cilantro and mint on top. Add chilies if desired.   
4. To cook steak, drizzle a small amount of olive oil in the bottom of a large skillet over medium-high heat. Once it's hot and rippling, remove the steak from the marinade and shake off any excess liquid. For a 2-inch steak, sear on both sides for 2-3 minutes, or remove from the heat when the internal temperature reaches 130-135°F for medium rare. The target temperature for medium-rare steak is 145°F while it rests (known as carryover cooking). Transfer steak to a clean cutting board to rest for 5-10 minutes then thinly slice steak.    
5. Place the sliced steak on top of the prepared salad. Garnish with chopped peanuts, toasted sesame seeds, and more cilantro. Drizzle dressing on top and serve right away.   

• Note 1. Steak. The ribeye comes from the rib primal (top middle portion of the cow) and is a really tender cut of beef, so does well with quick cooking. You could also use a sirloin steak (I recommend top sirloin because it's more tender). Sirloin steak comes from the rear half of the loin primal and, while tender, isn’t as tender as its neighboring cousin, the strip steak (but is more affordable).  For an even more affordable cut, try flank steak or skirt steak as a substitute and broil them instead. Broil it on the upper rack for 10-13 minutes or grill over high heat for 14 to 18 minutes. Remember to cut the flank steak against the grain!
      
• Note 2. Grill. Preheat the grill to high heat (450-500°F). Place the steaks on the hot grill and immediately close the lid. Sear the steaks with the lid closed for 4-5 minutes on each side. For the best results, pull the steak off the heat at approximately 135°F for medium-rare ribeye. Read our full guide on how to grill ribeye.