Vietnamese Flank Steak Salad

This recipe is adapted from the Williams Sonoma Salads Cookbook featuring 365 seasonal salads.

1 lb flank steak - excess fat trimmed

Marinade:
2 tbsp soy sauce
1/2 tbsp fish sause
1/2 tbsp toasted sesame oil
sriracha to tatste

Salad:
2 cups Romaine lettuce
1/2 large cucumber julianned
1/4 cup bean sprouts
1/2 bunch of cilantro
1 bunch of mint
1 bunch of thai basil

Dressing:
Rice Vinegar to taste
Fish Sauce to taste

2 ounces of almonds roughly chopped for garnish

1. Score the meat and marinate for 1 hr to over night
2. Grill outdoors or indoors on a grill pan.  Discard remaining marinade.
3. Assemble the vegetables, herbs and meat over the salad and garnish with nuts. 
4. Dress to taste.

If we weren't doing a low carb meal I would likely add some honey to the dressing.  It was delicious as is though.