Thai Flank Steak Salad with Relish

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Step 1

IN A SHALLOW PAN LAY STEAK OUT FLAT AND MARINADE IN WHITE WINE VINEGAR AND FISH OIL. SEASON WITH SALT, PEPPER, CAYENNE PEPPER, AND A DASH OF CILANTRO. LET STEAK MARINATE FOR 30 MINUTES.

Step 2

TO MAKE THAI RELISH: PEEL CARROTS OF OUTER SKIN AND USING PEELER PEEL INTO LONG THIN STRIPS. DO THE SAME WITH THE CUCUMBER. IN A LARGE MIXING BOWL TOSS TOGETHER THE STRIPS OF CARROTS, CUCUMBERS, DICED PURPLE ONION, AND GRATED GINGER. (I USE GRATED GINGER IN A JAR FROM WHOLE FOODS TO MAKE THIS PROCESS EASIER). ADD TO TASTE AGAVE, APPLE CIDER VINEGAR, REMAINING CILANTRO, AND SALT.

Step 3

LET RELISH SET WHILE GRILLING THE STEAK. GRILL THE STEAK WHOLE TO YOUR DEISRED DEGREE OF DONENESS. THEN SLICE INTO THIN STRIPS.

Step 4

SERVE STEAK ON TOP OF LETTUCE AND TOP WITH THAI RELISH.

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