Thai Beef Salad

Marinade:

1/4 cup chopped cilantro leaves and stems

8 garlic cloves

1/2 serrano pepper, seeded

2 tablespoons fish sauce

2 tablespoons lime juice (about 2 limes)

1/2 cup oil, plus more for cooking steak

1 pound sirloin steak

Dressing: 

1/4 cup fish sauce

1/4 cup lime juice (about 4 limes)

1/4 cup chopped cilantro leaves and stems

1 tablespoon brown sugar

1/2 serrano pepper, seeded

Salad: 

5 ounces butter lettuce

1 cup halved cherry tomatoes

1 cup chopped cucumber

1/2 red onion, thinly sliced

1/4 cup chopped mint leaves

1/4 cup chopped cilantro leaves and stems

Combine marinade ingredients in a food processor and process until smooth. Place steak in a baking dish. Pour marinade over steak and turn steak to coat. Let stand at room temperature for 30 minutes. Make dressing: Combine ingredients in a food processor and process until sugar is dissolved, about 30 seconds. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear steaks 4 minutes on each side for medium-rare. Let steak rest 10 minutes, then slice against the grain. Combine salad ingredients in a large bowl. Pour dressing over and toss, then top with steak slices. Toss again and serve immediately.