Recipe: Thai Beef Salad (with spicy lime dressing, mint, cilantro and watercress)

THAI BEEF SALAD

FOR THE STEAK:
2 tablespoons Asian fish sauce (nuoc nam), divided use
2 1/2 teaspoons sugar, divided use
1 beef top round steak, 3/4-inch-thick (1 pound), trimmed of fat
FOR THE DRESSING:
2 limes
3 tablespoons canola oil
1/4 teaspoon crushed red pepper
1/4 teaspoon coarsely ground black pepper
FOR THE SALAD:
2 bunches watercress, trimmed
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh cilantro leaves
1 bunch radishes, each cut in half and thinly sliced
1/2 small red onion, thinly sliced

In 8- or 9-inch square glass baking dish, stir 1 tablespoon fish sauce and 1 teaspoon sugar. Add steak, turning to coat; marinate 15 minutes at room temperature or 1 hour in refrigerator, turning occasionally.

WHEN READY TO COOK:
Build a charcoal fire or preheat gas grill for covered direct grilling over medium heat.

Meanwhile, from limes, with vegetable peeler, remove peel in 2-inch by 3/4-inch strips. With sharp knife, remove any white pith from peel and cut enough peel crosswise into matchstick-thin strips to equal 1 tablespoon. From limes, squeeze 3 tablespoons juice.

In small bowl, whisk lime juice, oil, crushed red pepper, black pepper and remaining 1 tablespoon fish sauce and 1 1/2 teaspoons sugar until blended; set dressing aside.

In large bowl, toss watercress, mint, cilantro, radishes, onion, and lime peel; cover and refrigerate until ready to serve.

Place steak on hot grill rack. Cover grill and cook steak 5 to 8 minutes per side, turning once, for medium-rare or until desired doneness. Transfer steak to cutting board; let stand 10 minutes to set juices for easier slicing.

Cut steak diagonally into thin strips. Add steak and dressing to watercress mixture and toss until well coated.

Makes 4 servings
Adapted from source: Good Housekeeping The Supermarket Diet Cookbook