Thai Beef Salad

If you use fresh ingredients, you will find that this may be one of your favorite salads or way to cook beef. This seriously is one of the best things you will put in your mouth! There's lots of great flavor! Sooooo good!!

Ingredients:

1 large shallot, sliced into thin rings
3 T. lime juice (from 2 limes)
1 1/2 tsp. Kosher or Real salt
3/4 tsp. freshly ground black pepper
2 tsp. light brown sugar, divided (The original recipe calls for 4 tsp. but we cut it in half. It's better. To make it refined sugar free, you can use a tsp. of honey or coconut sugar)
1 1/2 lb. organic, grass fed skirt steak, trimmed and cut into 4 to 6 pieces (Ribeye works too.)
1 T. avocado, organic unrefined cold pressed coconut oil, or olive oil
1 T. oyster sauce
1 tsp. crushed red pepper flakes
1 1/2 cups cherry tomatoes, halved
1/2 - 1 cup coarsely chopped fresh cilantro, plus more for garnish
1/2 - 1 cup fresh mint, coarsely chopped

Directions:

1. Combine shallot and lime juice in large bowl; let stand 10 minutes, stirring occasionally.
2.  Meanwhile, stir together salt, black pepper and 1 tsp. of brown sugar in a small bowl. Pat steak dry with paper towels, and rub with salt-sugar mixture.
3. Heat oil in a large cast-iron skillet over medium-high until smoking, about 5 minutes.
4. Cook steak in hot oil, in batches until charred and desire degree of doneness is reached, 2 minutes per side for medium. Transfer to cutting board, and let rest 10 minutes.
5.  Meanwhile, add oyster sauce, crushed red pepper, and remaining 1 tsp. sugar to the shallot mixture, and stir until sugar dissolves. Thinly slice steak against the grain, and add steak and any accumulated juices to shallot mixture. Add tomatoes, cilantro, and mint; toss to combine. Transfer to a platter, and garnish with more cilantro.
Serves: 4
Active time: 15 minutes
Total time: 30 minuts