Instructions

To marinate the beef, whisk together the marinade ingredients in a large bowl and place the meat and marinade in a sealable plastic bag and mix well. Refrigerate the steak at least 3 hours or up to 24 hours.

To make the dressing, use a blender or a mini-food processor to grind the jalapeno, garlic, cilantro stem, mint and black pepper into a smooth paste. Add the remaining dressing ingredients and blend well. Refrigerate the dressing until ready to serve.

Preheat an oven to 400°F. Right before serving, preheat a grill or grill pan over high heat. Remove the meat from the marinade, discard the marinade and pat the meat dry with paper towels. Once the grill or pan is hot, oil the grill grates or pan, and sear the steak until crisp and brown on one side, 5 to 6 minutes.

Use tongs to flip the beef and sear on the other side until brown, 4 to 5 minutes. Transfer the steak to a baking sheet and place in the oven for 5 minutes for medium-rare and 10 minutes for medium. Remove the steak from the oven and let the meat rest on a cutting board for 5 minutes. Slice the meat across the grain into 1/8 inch thin strips.

To serve, transfer the meat and meat juices to a large bowl with the sliced mangoes, lemongrass, shallots, herbs and chili. Add the dressing and mix well. Mound the beef salad on to a serving plate. Garnish with chopped peanuts and serve.

Makes 4 servings